tag:blogger.com,1999:blog-14773749088249833312018-03-10T03:03:56.890-05:00Red Beets & Rock and Rollrecipes, stories, and music from a Brooklyn kitchen.Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1477374908824983331.post-38599441221622679882014-05-30T09:42:00.001-04:002014-05-30T09:47:10.672-04:00Back in the (New York) Groove<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://www.maiaorganic.com/products/legumes/chickpeas_black.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://www.maiaorganic.com/products/legumes/chickpeas_black.jpg" height="100" width="200" /></span></a><br /><span style="font-family: Trebuchet MS, sans-serif;">Alright, first off, I am NOT listening to Ace Frehley right now. Just clearing that up. I <b>did</b> however, have a bit of a Throwback Thursday (on a Friday) moment this morning, and decided to check up on this blog that I abandoned 3.5 years ago. Whaaaat?! Crazy how time flies. Perhaps you'll be happy to know that I have decided to resume writing. Perhaps you don't really care. Either way, I am doing this because I realized that, A) 'I am a fairly decent writer', and B) I'm a fairly decent cook. I grew overwhelmed before due to the frequency of my posts, but I think that one or two new updates /week in conjunction with other social media will suffice. So, to welcome this blog as officially Back In Business, I am going to start with a list of some things that have grown to be tried and true favorites of mine over this bit of time. Think of it as a mid-2014 recap:</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://beyondsushinyc.com/" target="_blank">Beyond Sushi</a>- all vegan, super tasty sushi in NYC; they have been in business for about two years now, and I can't rave enough about them. No fake fish products are used; only creative veggie combos. &nbsp;They catered the cocktail hour at my wedding and the sushi flew off of the trays. Highly recommended if you are in the East Village or Chelsea Market area for lunch or dinner. &nbsp;They also have a great blog&nbsp;<a href="http://beyondsushinyc.wordpress.com/" target="_blank">here.</a></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Homemade coconut milk ice cream. Don't worry, pictures and recipes will be coming soon.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.juicepress.com/" target="_blank">The Juice Press</a>- I know, I know. We all can make juice at home, but sometimes, you just need a good juice when you are out and on the go. Made with a Norwalk, &nbsp;these are some of the best tasting juices I have had, ever. They are not pasteurized, and are heavy on the things that are truly good for you. My favorite kick-starter is the Mother Earth, a combo of dandelion, lemon, kale, chard, parsley, &nbsp; cucumber, and ginger. Not for the faint of heart. Good for your liver. And dare I say... Better than &nbsp; coffee?</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Black chickpeas. Just like regular chickpeas, except black. Which we all know is more bad-ass than beige. I also feel like they have a meatier bite to them. They look great in all sorts of dishes (black hummus, anyone?) and have a slightly different nutritional profile due to the darker color. For more information on this, a decent article can be found <a href="http://www.stylecraze.com/articles/benefits-of-black-chickpeas-for-skin-hair-and-health/" target="_blank">here.</a>&nbsp;Worth seeking out in your local grocery or Indian market, where they will most likely be labeled as Kala Chana or Bengal Gram.&nbsp;</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">My new 11 cup food processor. I know... many people own these. I did not until a few months ago. Want shredded cabbage in less than 30 seconds? All I have to say is: Yes please.&nbsp;</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Two new cookbooks, by two great vegan bloggers:&nbsp;</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.theppk.com/books/isa-does-it/" target="_blank">Isa Does It!</a>-&nbsp;The new offering by Isa Chandra Moskowitz- easy, quick, and tasty meals. Sooo good!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://ohsheglows.com/the-book/" target="_blank">Oh She Glows cookbook</a>- the first book from Angela Liddon, focusing on healthy and innovative recipes, many gluten free options, and more.&nbsp;</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">So there you have it. My first foray back into the blogosphere. Signing out for now kids.&nbsp;</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Christina</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><br /></div>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-31235198773049114042010-04-28T10:55:00.001-04:002010-04-28T10:55:51.184-04:00Getting Back to Bean Basics<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_w8x2SWbcJpo/S9g_FNwkmNI/AAAAAAAAAXQ/gLSAGaGgtm0/s1600/IMG_1106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/S9g_FNwkmNI/AAAAAAAAAXQ/gLSAGaGgtm0/s320/IMG_1106.JPG" width="320" /></a></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">There tends to be debate over time/convenience/cooking meals quite often on message forums and even within your own home. Many of us lead busy, multi-tasking filled lives that do not allow for proper meal preparation, nutrition, or even just sitting down to eat at all. I find that the act of sitting down to eat a meal in the evening, whether it be at 7PM or at 9:30PM, is relaxing and rejuvenating at the same time.There is certainly something to be said for preparing a meal and enjoying the final outcome-<i> <b>you</b> </i>created it for yourself and family/friends; it was <b><i>your</i></b> desire to provide without the ruling hand of someone else leaning over you. Even after a long day at work, the act of cooking can be something that calms us, inspires us, and brings us back to homeostasis. I placed a picture of chickpeas (and an awesome skull shot glass) at the top of this post for the following reasons:&nbsp;</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">a) to show that it is easy to master a task that is viewed as unattainable by some</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">b) to encourage you to adopt more basic, homespun, wholesome elements into your cooking process.&nbsp;</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">Recently I became involved in a discussion on a message board regarding cooking beans and fitting it into a weekly/nitely dinner schedule. Many people on the board felt that cooking beans took too much time to invest in on a day to day cooking basis, even though the cost was considerably less expensive for organic dried beans, the taste and texture superior to canned, and added BPA and other chemicals non-existent (I don't need to tell you about <a href="http://civileats.com/2009/11/02/tests-find-wide-range-of-bisphenol-a-in-canned-soups-juice-and-more/">BPA's</a>, do I?) . Now allow me to offer up a bit of reality: Frank and I both work full-time jobs and engage in other outside activities as well. Granted we are only providing for the two of us, but time is still a precious commodity. And yet after a whole winter of talking about it last year, we managed to incorporate cooking dried beans into our weekly dinners this year. Here are some time-saving tips and ideas for you to incorporate punk-rock kick-ass home cooked beans into your schedule:</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">-We buy our beans in bulk, and for organic beans, they are less expensive and fresher than the non-organic Goyas that sit on the shelves for months at a time. Fresh dried beans will cook in very little time, especially with a <b>nice long soak</b>. We soak the beans from the morning when we leave for work (so 7:30), or if we remember, the nite before. This gives the beans at least a solid 10 hours of soaking time. With this amount of time, even chickpeas cook up for us in under an hour.</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">-Many people will cook beans in a <b>pressure cooker</b>; if that works for you, great. We live in an apartment in Brooklyn, and while decently sized, apartment dwelling keeps unnecessary owning at bay. Thus, we cook them on the stove, the boring way. Stove top cooking is greatly benefited by the use of a <b>cast iron pot</b> that will maintain even heat. </span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">-Cooking beans in <b>bulk</b> and freezing for future use or using them throughout the week is a great way to maximize time. Conversely, if the thought of cooking 2 pounds of beans scares you, or you are the menu-planning type who also leads a busy schedule, figure out a day that is <b>most convenient</b> for you to cook your beans. Some people prefer weekends, etc. That way, when you need the beans later in the week for a quick meal, they are there.</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">-Start cooking your soaked beans either when you <b>get in from work</b> (you aren't going to start cooking right away, are you?!) or as you start prepping your vegetables, etc for your meal. Most beans do not need to be added until the end of cooking a dish anyways.&nbsp;</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">If you put the beans up to cook when you get home, you can do whatever you need to do to unwind, and by the time you start dinner, they should be done. How easy is that? Not only did you just listen to your newly purchased She &amp; Him record, but you have food too! Beans are pretty low key if you allow them to be. And they totally dig records.</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">-If you are intimidated, start with <b>quick-cooking no-soak</b> beans like lentils, black-eyed peas, and split peas.</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><span style="font-size: small;"><span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;">So now! Go cook some beans!</span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com1tag:blogger.com,1999:blog-1477374908824983331.post-47957293446116322642010-03-15T16:33:00.002-04:002010-03-15T16:34:57.605-04:00Pop Art Stuffed Peppers<span style="color: #990000; font-size: small;"><span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;">The winter here has been a bit bogged with mundane slumps and wretched snowstorms, which I am sure many of you are familiar with.</span><span style="font-family: Verdana,sans-serif;"> <span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;">How does one escape from winter? We could say vacation in exotic locales, listening to tropicalia music, or we could even say reading a fantastic book (<i style="color: black;"><b>I Am Not Sidney Poitier</b></i>, by Percival Everett comes to mind), but </span></span></span><span style="font-size: small;"><span style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;">I am a firm believer that colorful, exciting food helps as well</span>. </span><span style="color: #990000; font-size: small;"><span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;">Hence, stuffed peppers. But not any stuffed peppers. Pop art. They are boldly colorful and just as flavorful, and i</span></span><span style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif; font-size: small;">n a winter where peppers have been at times 4 dollars/pound and tomatoes are reaching the throes of $6/pint</span><span style="color: #990000; font-size: small;"><span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;">, this warming south western-tinged dish is a breath of fresh air.</span></span><span style="color: #990000; font-size: small;"><span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"> </span></span><span style="color: #990000; font-size: small;"><span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;">The dish is even prepared a bit exotically by using a stovetop steaming for the peppers, which is perfect for a weeknite dinner for Frank and myself.&nbsp; Serve with a contrasting green vegetable and perhaps a dollop of your favorite non-dairy sour cream for extra flair. </span></span><br /><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: x-small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><b><span style="font-size: small;">Pop-Art Stuffed Peppers</span></b></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: x-small;"><br /></span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><a href="http://3.bp.blogspot.com/_w8x2SWbcJpo/S56ZTG-igxI/AAAAAAAAAWY/yCOMftmgLaI/s1600-h/IMG_1246-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/S56ZTG-igxI/AAAAAAAAAWY/yCOMftmgLaI/s320/IMG_1246-1.jpg" width="241" /></a><span style="font-size: small;">3-4 red, yellow, or orange bell peppers (3 if super big, 4 if normal-sized)</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">1 small yellow onion, diced</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">2 cloves garlic, minced</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">1 tsp. marjoram</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">1 tsp coriander</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">1/2 tsp cumin</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">1-2 chipotle peppers, depending on your heat tolerance</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">2 tbsp nutritional yeast</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">1 cup quinoa</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">24 oz. stewed or canned tomatoes (preferably golden tomatoes for contrast- ours were frozen from our CSA)</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">1 1/4 c. pinto beans</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><b><i>Directions for peppers:&nbsp;</i></b></span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">Cut peppers in half, either into long boats or into cups. If cutting into cups, leave stem tip in so pepper remains sealed.&nbsp;</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">Trim out membrane and seeds, and place facedown in a 12-inch skillet filled with water. Steam over medium heat until crisp-tender, roughly 20-25 minutes.</span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><i><b><br /></b></i></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><i><b>Directions for quinoa filling:</b></i></span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">In a medium sized dutch oven, steam saute onion and garlic until soft.&nbsp;</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">Add in spices and chipotle, toasting for 1 minute.&nbsp;</span></div><div style="color: #990000; font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;">Stir in quinoa and tomatoes, bring to a boil, and then lower heat to simmer until liquid has been absorbed. The tomato liquid will act as a water substitute in this recipe; if you need more liquid add in water by 1/4 cup until quinoa is soft. When quinoa mixture has finished cooking, stir in beans to heat through. </span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><br /></span></div><div style="font-family: &quot;Trebuchet MS&quot;,sans-serif;"><span style="font-size: small;"><i><b>To serve:</b></i></span></div><span style="color: #990000; font-size: small;"><span style="font-family: &quot;Trebuchet MS&quot;,sans-serif;">Using tongs, remove pepper halves from pan, and place in a colander to drain of excess water. Move peppers to a cutting board, and spoon filling into each pepper half. Place 2 halves on the most colorful plates you own alongside a green of your choice. </span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com1tag:blogger.com,1999:blog-1477374908824983331.post-4577498513418985862010-02-08T21:19:00.002-05:002010-02-08T22:01:46.866-05:00On Re-Discovery<span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family: trebuchet ms;">Bear with me while I get a bit philosophical for a few minutes. The following story can be viewed as both a concrete and metaphorical tale, so read wisely. I think that I can safely count myself in as part of the 'It's a Vegan Cookbook, OMG!' crowd. I tend to limit my purchases to a few significant ones per year rather than buying each and every book that comes out, but you get the idea, I'm sure. So now, I am going to tell you the story of </span></span><span style="font-style: italic; font-family: trebuchet ms; color: rgb(153, 0, 0);font-size:85%;" >World of the East Vegetarian </span><span style="color: rgb(153, 0, 0);font-size:85%;" ><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.designspongeonline.com/wp-content/uploads/2009/09/madhurjaffreyworldofeast.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 231px; height: 231px;" src="http://www.designspongeonline.com/wp-content/uploads/2009/09/madhurjaffreyworldofeast.jpg" alt="" border="0" /></a></span><span style="font-style: italic; font-family: trebuchet ms; color: rgb(153, 0, 0);font-size:85%;" >Cooking</span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family: trebuchet ms;"> by Madhur Jaffrey. I purchased this book at least 3 years ago, and up until this past month, do you know how many recipes I had made out of it? One. YES, one very good dish. Now it's not as if these recipes are particularly demanding time or technique-wise (I have cooked more from the Millennium book than this one), or that they even require a hefty amount of exotic ingredients (one well planned trip to the Indian grocery should take care of your needs). No, it's just that I was *intimidated* by the idea of cooking "exotic" cuisine, even though I love love love it so very much. The recipes in this book are not part of my Italian roots, and they are not strictly the Nouveau Contemporary Vegan that has risen in the past 15 years. These are dishes filled with culture and heritage that I am unfamiliar with. I should not be cooking them, I should be cooking Italian!</span><br /><br /><span style="font-family: trebuchet ms;">So now I ask you all: how many of you have purchased a book, or on a larger scale, a more significant item that simply sits on your shelf because you feel intimated by the prospect that it presents? Whether it be technique, requirements, cuisine, time etc etc, I feel that we have all done this at some point. Why does this happen for you, and how do you come to change this realization? (Now if you </span></span><span style="font-style: italic; font-family: trebuchet ms; color: rgb(153, 0, 0);font-size:85%;" >really</span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family: trebuchet ms;"> would like to get philosophical, apply this to your daily lives, and one element that you lack / ignore / find intimidating. How can you work through this?)</span><br /><br /><span style="font-family: trebuchet ms;">After hearing me complain about wanting to utilize this book more in my cooking so that I can learn and experience everything from it, Frank finally made the bold statement that we should work to cook one dish per week from it. What a novel idea! And guess what? We have survived! From Creamed Eggplant to Okra with Tomatoes, each dish that we made from the book has been delightful. Now, when we have extra of a particular vegetable, we include WOE into our option searching. And along with this re-opening of a cookbook has come an opening of the mind.</span><br /></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com1tag:blogger.com,1999:blog-1477374908824983331.post-72709856217865842202010-01-25T21:03:00.006-05:002010-01-25T22:17:15.697-05:00Mushroom Basil Barley Risotto topped with Pine Nuts and Carmelized Onions<span style="font-size:85%;"><span style="font-family:trebuchet ms;">One of the many things that I love about barley is its seem-less entry into turning itself into a lovely risotto. Sometimes you just need something that is a bit more hearty and stick-to-your-ribs, and other times, you just want to avoid white rice. This recipe came out of desiring both. It was cold and we wanted to feel comforted. This my friends, is where barley steps in. Pair it with some hearty porcini mushrooms and a liberal dose of basil; top with carmelized onions and pine nuts for extra flair, and you have a one bowl feast. The result was very delicious. But before the recipe comes to you, a bit of history and nutrition about our humble grain barley. Barley, for those of you who don't know, has been with us since the beginning of time. Before there were refining mills and cross-pollinated strains of god knows what, many people relied on barley as both a food source, and of course, a beverage source (mmmm, beer).The grain is often thought to be the first cultivated grain in our civilization, and according to Pliny, was the food of the gladiators until the rise of Rome. Those in ancient Greece fermented beverages that were made of barley and used in ceremony and ritual</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">. (<a href="http://en.wikipedia.org/wiki/Barley">source</a>). Barley most likely fell out of fashion with the rise of wheat, and thus, the middle and upper classes. In more recent times, barley was considered to be peasant food, while wheat was the grain of choice for those who were prosperous. But here's a little bit more to chew on: one cup of cooked barley provides a quarter of your daily fiber requirements, is high in protein and iron, and is a great of calcium, magnesium, selenium and phosphorus. So onward and upward with barley! In this recipe a simple grain is turned into the most elegant of meals, pleasing the highbrow snob in us all.<br /><span style="color: rgb(153, 0, 0);font-size:100%;" ><br />Mushroom Basil Barley Risotto topped with Pine Nuts and Caramelized Onions</span><br /><br />2 large red onions, sliced into thin half moons</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">; water for deglazing pan<br />6 c. water<br />1 10 oz package porcini (baby bella) mushrooms, stems removed and reserved, caps diced</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1 1/2 c. barley<br />1tbsp olive oil<br />1 bunch fresh basil, chopped<br />black pepper and salt to taste<br />1/4 c. pine nuts<br /><br /><span style="font-style: italic; color: rgb(153, 0, 0);">Directions</span><br /><br /><span style="color: rgb(153, 0, 0); font-style: italic;">For the onions:</span><br />We are going to caramelize onions a la Mark Bittman (whom I adore). In a large non-stick skillet over medium-high heat, place onion slices and a dash of water. Cover and let sit for about 7 minutes, or until onions begin to brown on one side and sugars caramelize on the bottom of the pan. When this happens, add about 1/4 c. (I eyeball it) water to the pan, swishing and scraping with a rubber spatula to de-glaze. Do this as needed until the onions are sufficiently caramelized. I find that once you de-glaze the pan, you are golden (ha ha ha, I have been quite pun-laden lately), and the rest takes about 5 - 10 minutes. Easy and tasty! When finished, cover and set aside.<br /><br /><span style="font-style: italic; color: rgb(153, 0, 0);">For the barley:</span><br />Place 6 cups of water and mushroom stems in a sauce pan or a large tea kettle (I find that my kettle is great for this!). Heat until significantly warm; turn off heat and cover.<br /><br />Following this, place oil in a medium-sized casserole, preferably cast-iron. Heat oil and add barley, stirring to coat each grain and toasting a bit. Add mushroom stock 1 cup at a time, stirring for a majority of the time to release the starches in the grain. As the liquid is absorbed, add 1 more cup stock. After adding the fourth cup of liquid, stir in chopped mushrooms and cook down. Depending on the tenderness of your grain (yes, you should taste it), you may only have to add one more cup of liquid; others may have to add two. Whatever the verdict is, add the fresh basil in <span style="font-weight: bold; font-style: italic;">after</span> you have added your last cup of liquid. The idea is to let the basil wilt and infuse its flavors into the dish. Taste again and season with black pepper and salt to your liking (you may notice that I never really cook with salt- and if so, it's just a dash. Too much salt is not good!).<br /><br />When the risotto is finished, place into serving bowls and top with a healthy dose of caramelized onions. Garnish with pine nuts for extra Gladiator Goodness and supreme upper echelon points.</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/S15apN1POYI/AAAAAAAAAVo/z9tpUN-WHMw/s1600-h/IMG_1071.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/S15apN1POYI/AAAAAAAAAVo/z9tpUN-WHMw/s320/IMG_1071.JPG" alt="" id="BLOGGER_PHOTO_ID_5430877864789490050" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;"><span style="font-weight: bold; color: rgb(153, 0, 0);">PS</span> I always promise music as part of the cooking experience, and while Frank and I listen enthusiastically while cooking, I rarely discuss it. While making this meal, I do believe that we were listening to the delightfully challenging and catchy RAM, by Paul McCartney. Released in 1971, it was his second post-Beatle LP, created largely with Linda, and leading into Wings. All Music describes it as 'humble' 'organic' and 'ramshackle'. I call it, catchy, ragged, and almost reeling in the power that it manages to give off to the listener at times. RAM feels like a proper follow up to later Beatle material, while being slightly less abstract in its musical tendencies. The album is a definite investment for those, who like me, are all about the Beatles together and solo, but really </span><span style="font-style: italic; font-family: trebuchet ms;">really</span><span style="font-family: trebuchet ms;"> dislike Wings and Ringo.</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br /></span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com3tag:blogger.com,1999:blog-1477374908824983331.post-64905573863953699802010-01-11T20:26:00.005-05:002010-01-11T21:12:49.650-05:00Spicy, Hot, and Damn Good<span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">As we all know, the throes of winter and January blues have descended upon us all, </span><a style="font-family: trebuchet ms;" href="http://www.nytimes.com/2010/01/10/weekinreview/10chang.html?scp=1&amp;sq=feeling%20the%20cold&amp;st=cse">due to this explanation</a><span style="font-family:trebuchet ms;">. I grew up in Rochester, NY, where temperatures of 0 and below are pretty common every winter. Unfortunately, this weather every year did nothing to increase my tolerance for it. Even though it is a 'balmy' 25-30 degrees here in New York in comparison to the arctic temperatures present in other parts of the country, simply walking for 10 minutes in this weather makes your toes go numb, your fingers unable to bend and your poor mouth longing for something warm to be promptly placed inside of it. So dear readers, that is where I come to the rescue. No, I won't fly out of the sky with a piping hot bowl of soup to hand to you on the street, but this is pretty close. Prep time excluded (and it's not long), this takes about 30 minutes to have on the table, and will warm up your mouth and body with spice and nutrition.I had been thinking about making a vegan tortilla-esque soup for a while, but since there are no refined flours on the menu for January, this has turned into a lovely Mexican Vegetable Soup. Onwards and upwards!</span> <span style="color: rgb(0, 0, 0);font-size:100%;" > <span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Mexican Vegetable Soup</span> </span> <span style="font-style: italic; color: rgb(0, 0, 0);font-family:trebuchet ms;" ><br />Ingredients:</span> <span style="font-family:trebuchet ms;"><br />1 large red onion,<br />diced</span> <span style="font-family:trebuchet ms;">3 cloves garlic,<br />minced</span> <span style="font-family:trebuchet ms;">2 jalapeno peppers, diced (we left the seeds<br /></span></span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">in rather than using chili powder or cayenne, but use your judgement)</span> <span style="font-family:trebuchet ms;"><br />1/2 tsp cinnamon</span> <span style="font-family:trebuchet ms;"><br />1 tsp marjoram</span> <span style="font-family:trebuchet ms;"><br />1 tsp coriander</span> <span style="font-family:trebuchet ms;"><br />1/2 Tbsp cumin</span> <span style="font-family:trebuchet ms;"><br />black pepper to taste</span> <span style="font-family:trebuchet ms;"><br />1 28 oz can diced tomatoes</span> <span style="font-family:trebuchet ms;"><br />7 cups water (2 cans worth)</span> <span style="font-family:trebuchet ms;"><br />1 can 15.5 oz can black beans, rinsed</span><br /><span style="font-family:trebuchet ms;">3 ears of corn, or 1.5 cups frozen</span> <span style="font-family:trebuchet ms;"><br />8 oz frozen or fresh summer squash, diced into quarters</span> <span style="font-style: italic; color: rgb(0, 0, 0);font-family:trebuchet ms;" ><br /><br />Directions:</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/S0vZjP2WSAI/AAAAAAAAAUo/B3Rapmxx24g/s1600-h/IMG_1088.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/S0vZjP2WSAI/AAAAAAAAAUo/B3Rapmxx24g/s320/IMG_1088.JPG" alt="" id="BLOGGER_PHOTO_ID_5425669375671027714" border="0" /></a><span style="color: rgb(153, 0, 0);font-size:85%;" > <span style="font-family:trebuchet ms;"><br />In a large pot, saute onion, garlic, and jalapeno over med-high heat using</span></span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;"> either water or olive oil. When soft, add in all spices and cook for<br />another 2 minutes.</span></span><span style="color: rgb(153, 0, 0);font-size:85%;" > </span><br /><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;"><br />Add in tomatoes and 2 cans of water (the easiest way to measure out water and get the extra tomato in the can!), beans, and corn. Bring to a boil, then lower heat and simmer for 20-25 minutes to allow flavors to come together. </span> <span style="font-family:trebuchet ms;"><br /><br />If using frozen squash (we received ours from our winter CSA share), thaw in a colander under running water and add to the soup. With the frozen squash, the soup really only needs to cook for another 5-10 minutes or s</span></span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">o; just enough to warm everything up to your desired temperature again. If using fresh squash, add to soup and cook until tender-firm, roughly 15 minutes.</span> <span style="font-family:trebuchet ms;">Remove from heat, taste for seasoning, and enjoy!</span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-50434824493220666102010-01-05T21:03:00.006-05:002010-01-05T21:54:39.034-05:00<span style="font-size:85%;"><span style="font-family:trebuchet ms;">What, you ask? Why, this post my friends! Between the holidays and traveling and moving and starting a new job, my world has been hectic to say the least. So in order to get back into the swing of blogging life, I have decided to offer up to all of you a re-cap of the culinary highlight created in my kitchen over the last bit of time. Some come from my head; due to time, most from books; and some are a combination of both... but the main key is that they are all tasty super-vegan winners. So, without further ado...</span></span><br /><br /><div style="text-align: center; color: rgb(153, 0, 0);"><span style="font-family:verdana;">Celeriac-Apple White Bean Pie</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/S0Pw7LS9faI/AAAAAAAAATY/mYlF25yow3s/s1600-h/IMG_0924.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/S0Pw7LS9faI/AAAAAAAAATY/mYlF25yow3s/s320/IMG_0924.JPG" alt="" id="BLOGGER_PHOTO_ID_5423443275719474594" border="0" /></a><span style="color: rgb(0, 0, 0); font-family: trebuchet ms;font-size:85%;" >Adapted from Asparagus White Bean Quiche from Veganomicon, subbing celeriac for the vegetable, thyme and sage for spice and adding sliced apple on top. Mmmm Mmmm.</span><br /><br /><span style="font-family:trebuchet ms;">Chickpea Cutlets, Brussels Sprouts and Mashed Turnips with Chickpea Gravy</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/S0Pw63c9ivI/AAAAAAAAATQ/7n9GsHxmASw/s1600-h/IMG_0909.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/S0Pw63c9ivI/AAAAAAAAATQ/7n9GsHxmASw/s320/IMG_0909.JPG" alt="" id="BLOGGER_PHOTO_ID_5423443270392711922" border="0" /></a><span style="font-size:85%;"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >The vegan version of meat and potatoes, with a side of greens. If you have not made mashed turnips (we used CSA turnips), they are delicious! </span></span><br /><br /><span style="font-family:trebuchet ms;">Chickpea Pancakes with Cardamom Spiced Cabbage</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/S0PyzGzEGCI/AAAAAAAAATo/M5KHZVniXHo/s1600-h/IMG_1017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/S0PyzGzEGCI/AAAAAAAAATo/M5KHZVniXHo/s320/IMG_1017.JPG" alt="" id="BLOGGER_PHOTO_ID_5423445336096249890" border="0" /></a><span style="color: rgb(0, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">The cabbage comes from Robin Robertson's </span><span style="font-style: italic; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Vegan Fire and Spice</span><span style="font-family:trebuchet ms;">. Simple, but one of the many tasty options Frank and I discovered this year for our CSA cabbage. The chickpea pancake recipe comes courtesey of the Indian Culinary Institute and is delightful. You can find it </span><a style="font-family: trebuchet ms;" href="http://noteatingoutinny.com/2009/07/17/savory-chickpea-flour-pancakes-at-the-indian-culinary-institute/">here </a><span style="font-family:trebuchet ms;">on Not Eating Out in New York, a great blog that, while not completely veggie-minded, offers cost cutting/calculation tips and plenty of adaptable recipes</span>.</span><br /><br /><span style="font-family:trebuchet ms;">Spicy Bolivian Cabbage and Potatoes</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/S0Pyy_wKCvI/AAAAAAAAATg/I_7sus4gV5M/s1600-h/IMG_0916.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/S0Pyy_wKCvI/AAAAAAAAATg/I_7sus4gV5M/s320/IMG_0916.JPG" alt="" id="BLOGGER_PHOTO_ID_5423445334205008626" border="0" /></a><span style="color: rgb(0, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">The final cabbage dish! A quick and easy recipe from <span style="color: rgb(153, 0, 0); font-style: italic;">Vegetarian Times</span> that tastes as good as it looks. Use purple potatoes and green cabbage (maybe even a yellow or orange pepper instead of red) for extra color contrast. You can find the recipe </span><a style="font-family: trebuchet ms;" href="http://www.vegetariantimes.com/recipes/10553?section=">here</a><span style="font-family:trebuchet ms;">.</span></span><br /><br /><span style="font-family:trebuchet ms;">Cranberry-Ginger Scones</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/S0P2BvhQOoI/AAAAAAAAAUA/XCgf9adWams/s1600-h/IMG_1034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/S0P2BvhQOoI/AAAAAAAAAUA/XCgf9adWams/s320/IMG_1034.JPG" alt="" id="BLOGGER_PHOTO_ID_5423448886080453250" border="0" /></a><span style="color: rgb(0, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">A beaut of a scone! The basic dough recipe was adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" ><span style="color: rgb(153, 0, 0);">Vegan with A Vengeance</span>.</span><span style="font-family:trebuchet ms;"> I then added in 1 cup of sliced fresh cranberries, subbed brown sugar for regular sugar and used ground ginger in place of the spices. I place non-crystalized candied ginger on top. These were the hit of the weekend when I made them.</span></span><br /><br /><span style="font-family: trebuchet ms;">Christmas Cookies!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/S0P2BQzGOXI/AAAAAAAAAT4/jT38m309bMc/s1600-h/IMG_1045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/S0P2BQzGOXI/AAAAAAAAAT4/jT38m309bMc/s320/IMG_1045.JPG" alt="" id="BLOGGER_PHOTO_ID_5423448877833795954" border="0" /></a><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:85%;" >And lastly, a fine way to cap off the holiday season. This is the selection that I sent to Frank's office, on a groovy Cynthia Rowley for Target plate that I bought millions of years ago but still love. Anyways, back to the matter at hand. The majority of these cookies came from <span style="font-style: italic; color: rgb(153, 0, 0);">Vegan Cookies Invade Your Cookie Jar</span>, the latest offering from Isa Chandra Moskowitz and Terry Hope Romero. Allow me to say, woah! Everything was incredible and once you get into cookie-baking mode, easy to take on for an afternoon. Starting with the second cookie on the left, we have: Chocolate Peanut Butter Pillows, Linzertorte Thumbprints, Magical Coconut Bars, and Pignoli. The Linzertorte Thumbprints call for hazelnut butter, which I made in my food processor</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:85%;" > (soon it will be a Vita-Mix!)</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:85%;" > with a little bit of elbow grease, and it definitely paid off. Frank, his co-workers, and my co-workers all gave these cookies thumbs up. The first cookie on the left is one of my 'staple cookies', a veganized recipe from <span style="font-style: italic; color: rgb(153, 0, 0);">Better Homes and Gardens </span>called Cardamom Snaps. This cookie pleases everyone from aged 6 - 100, so beware of cookie stalkers knocking on your door at all hours of the nite. You can find that one <a href="http://www.bhg.com/recipe/cookies/cardamom-snaps/">here</a>.</span><br /><br /><div style="text-align: left;font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(0, 0, 0);">There you have it! A round-up of the top notch recipes I have made over the last month or so. I highly encourage you all to try these if you have not done so yet, or go back to them if you already have. I tend to find that I make recipes from books only once, but all of these are repeat offenders in the best way possible.</span><br /></span></div><br /></div>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-36417947338613878742009-10-26T19:55:00.005-04:002009-10-26T20:51:19.437-04:00On Nutrition, part 1: Omegas and Sound Eating<span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/SuY3Mos0MbI/AAAAAAAAARk/9m1IdY2nzW4/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/SuY3Mos0MbI/AAAAAAAAARk/9m1IdY2nzW4/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5397061893673464242" border="0" /></a><br /><span style="font-family:trebuchet ms;">Most of you, I am sure, are well aware of the benefits of a vegan diet. However, it seems like there tends to be more emphasis on the amazing wonders of vegan junk food, and not so much on the basic elements. Now I am absolutely in no way what-so-ever saying that your food has to be bland and boring and tasteless, or that you should be cooking out of a vegetarian or vegan book from the 1970's (or even 15 years ago). What I </span><span style="font-style: italic;font-family:trebuchet ms;" >am</span><span style="font-family:trebuchet ms;"> saying is that that more emphasis should be placed on the nutritional sound-ness of a meal. Incorporate some form of green into your main dish. Try to eat from as much freshly prepared food as possible (I know this may be hard for some of us- believe me, it gets hard on my end too at times!) Enjoy dessert or baked items on the weekends rather than every nite. </span><br /><br /><span style="font-family:trebuchet ms;">This morning while I was drinking my daily cup of coffee at work, I stumbled upon an </span><a style="font-family: trebuchet ms;" href="http://www.msnbc.msn.com/id/32957460/ns/health-heart_health/?ns=health-heart_health">article</a></span><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(153, 0, 0);"> proclaiming the health benefits of Omega 3's. However, it also decried the abundance of Omega 6's in the SAD, due to the change in animals' diets. The author called Omega 3's spring fats, because they are abundant in green vegetables, and Omega 6's fall fats because they are abundant in seeds, nuts, all things we use to fill ourselves up with. While the article is written from an omnivorous point of view, I feel that it is important to know what you are putting into you body and how your body processes it, and leafy greens of all sorts are highly emphasised. Vegans certainly do not eat fat-fed animals, but almost all of us eat greens and seeds/nuts. This is simply telling you which is better for you, what you can eat more of, and why. Frank and I eat some form of green with our dinner every nite. Whether it be incorporated into the dish, sauteed with garlic or chili and liquid smoke on the side (especially brilliant with collards), or as a huge bowl of salad, the green element is always there. And! Would you believe that Broccoli Rabe is better for you than Kale? Yes, you heard me right. For a break down of leafy green nutrition, check out the following information, courtesy of Nutritiondata.com:</span></span><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/7360/2">Broccoli Rabe</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2462/2">Kale</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2411/2">Collard Greens</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2627/2">Spinach</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2357/2">Broccoli</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2400/2">Swiss Chard</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2372/2">Cabbage</a><br /><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(153, 0, 0);">Whole grains, and a variety of them, are also usually a part of our meal. These too, are very high in Omega's and other fantastic minerals, most notably, calcium. I used to eat far less grains back when I was single, but even then it was the miraculous quinoa (which is actually a seed) for it's health benefits. Over the last year, I have added to my brown rice and quinoa regime the likes of black rice, millet and wheat berries, and also brought back bulgur and barley. Most of these are incredibly inexpensive in bulk, especially millet (which is very high in Omega 3's) and wheat berries. At Whole Foods in Union Square of all places, organic millet is $1.19 / pound and wheat berries are 0.89 cents /pound! Soak them when you leave the house in the morning, cook them as you are preparing the rest of your dish, and you have yourself a grain that cooks in the same amount of time as rice. Once again, the break-down:</span></span><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5680/2">Barley</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5710/2">Brown Rice</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5702/2">Millet</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5686/2">Bulgur</a><br /><a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/cereal-grains-and-pasta/10352/2">Quinoa</a><br /><br /></span><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:85%;" >I know that this may seem like a lot to take in all at once, and I hope that this has helped to put a new twist on some things for everyone reading. I really like to get to the nitty gritty behind my passions, and this is definitely one of them. Being a healthy vegan while still enjoying my veganism is very important to me and should be to you as well. Now I say to you, be creative with these items and more! I have only focused on what I consider to be the basis and staples of most meals, so they are yours for embellishing as you wish. As I noted above, collards are delicious cooked with a bit of chili powder and liquid smoke. Stick them on the side of a black eyed pea Texas caviar, or stuff them into tofu omelets. Brussels sprouts taste amazing when cooked with a bit of sesame oil, Chinese 5 spice powder and roasted peppers. Broccoli rabe is wonderful with lots of garlic and cherry tomatoes mixed in. And so on and so forth... the kitchen is yours to take on!</span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-29891599702070520542009-10-25T21:33:00.004-04:002009-10-25T21:57:14.371-04:00Not Meat and Not Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/SuUBeYSp5iI/AAAAAAAAARc/1DBo6YP1wZc/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/SuUBeYSp5iI/AAAAAAAAARc/1DBo6YP1wZc/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5396721349901805090" border="0" /></a><span style="font-size:85%;"><br /><span style="font-family: trebuchet ms;">'What?' You may be asking. 'Not meat AND not potatoes? And to that, I reply, 'Oh yes'.</span><br /><br /><span style="font-family: trebuchet ms;">Meat substitutions are fairly common in the vegan/vegetarian diet, but so are potatoes in all of their potato goodness. So what stands in their place when you decide you would like a break from them? Turnips. Ah, the almighty turnip. They were a part of our CSA share last week, and basically inspired the whole mea</span></span><span style="font-size:85%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.che-garden.org/images/turnips.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 327px; height: 255px;" src="http://www.che-garden.org/images/turnips.jpg" alt="" border="0" /></a></span><span style="font-size:85%;"><span style="font-family: trebuchet ms;">l.<br /><br /></span><span style="font-family: trebuchet ms;">'Why not make mashed turnips and gravy, with brussels sprouts and a 'meaty' side?', I questioned out loud to Frank. The reply was very much in favor of such an idea, </span><span style="font-family: trebuchet ms;">so that's what I did. Now I must say that I relied on old cookbook friends to help me along with parts of this meal, simply because I'm not a vegan meat and potatoes type of eater, and neither is Frank. In fact, as we were eating, I realized that I only eat these types of meals at holiday tables.</span><br /><br /><span style="font-family: trebuchet ms;">The turnips from the CSA were so fresh and delicious that all I did to them was boil and puree with a bit of almond milk. No peeling, no oil, no butter, no seasonings... and very very good. You may have to alter this based on the freshness of your turnips, but I highly recommend that you go out RIGHT NOW and get yourself some. You will like them. If they are good enough for Peter Cottontail, they are certainly good enough for you.</span><br /><br /><span style="font-family: trebuchet ms;">The meat and gravy were culled from </span></span><span style="font-style: italic; font-family: trebuchet ms;font-size:85%;" >Veganomicon</span><span style="font-size:85%;"><span style="font-family: trebuchet ms;"> and </span></span><span style="font-style: italic; font-family: trebuchet ms;font-size:85%;" >Vegan With a Vengeance</span><span style="font-size:85%;"><span style="font-family: trebuchet ms;">. The ever-popular chickpea cutlets were used as our meat analogue of choice, and, because Frank and I are cooking for my family at Thanksgiving, we gave the Punk Rock Chickpea Gravy a spin. It's amazing! On its own, on turnips, and on chickpea cutlets, it is quite the gravy.</span><br /><br /><span style="font-family: trebuchet ms;">Be prepared to spend some time putting this meal together; I recommend a cold damp day with records like Rockpile's</span></span><span style="font-style: italic; font-family: trebuchet ms;font-size:85%;" > <a href="http://allmusic.com/cg/amg.dll?p=amg&amp;sql=10:dbfwxqt5ldhe">Seconds of Pleasure</a> </span><span style="font-size:85%;"><span style="font-family: trebuchet ms;">on the turntable. Simple, yet catchy and brilliant. Just like the meal itself.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SuUBeDDdr2I/AAAAAAAAARU/R7VnhifxCiI/s1600-h/IMG_0911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SuUBeDDdr2I/AAAAAAAAARU/R7VnhifxCiI/s320/IMG_0911.JPG" alt="" id="BLOGGER_PHOTO_ID_5396721344200945506" border="0" /></a>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-49571726481340122802009-10-23T16:33:00.002-04:002009-10-23T17:15:24.839-04:00Exotic Foods # 2: Kohlrabi<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SuITuxN14BI/AAAAAAAAARE/ab_x0xnXkJk/s1600-h/3930562108_f07c8dec17.jpg"><img style="cursor: pointer; width: 320px; height: 75px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SuITuxN14BI/AAAAAAAAARE/ab_x0xnXkJk/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5395896997749579794" border="0" /></a><br /></div><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);">This week in our CSA haul we received kohlrabi. Now once again, one has to ask, 'what do I do with kohlrabi aside from putting it in a salad?' Well the answer my friends is... not too much, but enough. Whether you are creative and decide upon your own treatment or simply let Epicurious be your guide, you can find a smattering of kohlrabi recipes that will prove to be vegan and/or </span><a style="font-family: trebuchet ms; color: rgb(153, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.seedfest.co.uk/seeds/kohlrabi/Kohlrabi.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 215px; height: 323px;" src="http://www.seedfest.co.uk/seeds/kohlrabi/Kohlrabi.jpg" alt="" border="0" /></a><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);">vegan-izeable. But first, a fine nutritional word on our humble kohlrabi. According to </span><a style="font-family: trebuchet ms; color: rgb(153, 0, 0);" href="http://health.learninginfo.org/">learninginfo.org</a><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);">, kohlrabi,</span><br /><br /><span style="font-family: trebuchet ms;">'... is a good source of thiamin, folate, magnesium and phosphorus, and a very good source of dietary fiber, vitamin B6, potassium, copper, manganese and especially vitamin C. One cup of raw kohlrabi contains 140% of the RDA of vitamin C'.</span><br /><br /><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);">Not too shabby, right? For those of you who are still skeptics, a detailed breakdown that is pretty impressive looking can be found </span><a style="font-family: trebuchet ms; color: rgb(153, 0, 0);" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2466/2">here. </a><br /><br /><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);">Feeling a bit un-inspired with this vegetable, we took on the task of making </span><span style="font-style: italic; font-family: trebuchet ms; color: rgb(153, 0, 0);">Sauteed Kale and Kohlrabi</span><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);"> the finished product from the September issue of Gourmet Magazine. The recipe calls for a traditional garlic and olive-oil treatment of the kale, but brings in a splash of lime juice, zest, and pistachios for brightness. The kohlrabi, while left raw, is warmed when the hot kale is mixed in the bowl. We have greens with our meal just about every nite, and are always looking for new ways of working with them. Unfortunately at times, it is hard for both vegans and omnivores alike to come up with new dishes that hit home. Greens, no matter how mild or strong, are difficult to season properly without either over-seasoning with something like garlic or under-seasoning and making everything bland. While the dish was okay in our eyes, we were not terribly struck by it. When I was able to taste it, the kale-lime combination was great, and the kohlrabi really picked up the flavor of the citrus as well. However, I felt that more lime would have been the key to really make everything pop. This means that you have to try the dish with MORE lime and let me know how it is! Frank and I paired this dish with quinoa, to make it into a complete 'k' sounding meal. Say it with me: Kale, Kohlrabi, and Quinoa. </span></span><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);font-size:85%;" >The complete recipe, ripe for modifications, may be found on the Epicurious website: <a href="http://www.epicurious.com/recipes/food/views/Sauteed-Kale-with-Kohlrabi-354974">Sauteed Kale and Kohlrabi</a></span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family: trebuchet ms;">.</span><br /><br /><span style="font-family: trebuchet ms;">Our finished product looked a bit like this:</span></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SuITvGhHasI/AAAAAAAAARM/OWJakI-cdvo/s1600-h/IMG_0899.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SuITvGhHasI/AAAAAAAAARM/OWJakI-cdvo/s320/IMG_0899.JPG" alt="" id="BLOGGER_PHOTO_ID_5395897003467565762" border="0" /></a><br /></div>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-32641545441605927912009-10-20T20:07:00.004-04:002009-10-20T20:59:56.124-04:00Vegan Mofo: The New York Vegan 100<span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/St5Q5wDDTdI/AAAAAAAAAQ8/DWj-IAGoOqA/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/St5Q5wDDTdI/AAAAAAAAAQ8/DWj-IAGoOqA/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5394838356716899794" border="0" /></a><br />There have been different '100' lists floating around for about a year now, but Melissa Bastian of <a href="http://newyorkingreen.blogspot.com/">New York in Green</a>, created her own Vegan 100 for our humble city, New York. Being a New Yorker myself, I decided to post it all here for you, with additions of my own at the bottom of the post.<br /><br />Melissa says this:<br /><span style="font-weight: bold;">'Like the other vegan lists, these are foods that you simply must try (whether or not you're vegan, really). This list actually also incorporates some eating </span><span style="font-style: italic; font-weight: bold;">experiences</span><span style="font-weight: bold;"> - settings and such. But the main difference? These are in New York! Get it? See? It's </span><span style="font-style: italic; font-weight: bold;">regional</span><span style="font-weight: bold;">.</span><br /><br /><span style="font-weight: bold;">Should you feel the urge (and I hope you do), copy this list and just go ahead and tell us. Have you eaten it / been there / done that? Do you want to? Would you do it again? For my fellow New Yorkers, or those who live close enough to get into town reasonably often, answer away and please put a link to your answers in the comments! To those who just love to visit, answer as well, and maybe this list will be a good reference for the next time you get over this way. Even if you've never been here, tell us how it all sounds to you</span>!'<br /><br />The ones I have eaten are in <span style="color: rgb(153, 0, 0);">red, <span style="color: rgb(0, 0, 0);">for clarity (and flair...)</span></span>. So without further ado... here we go!<br /><br /><br />1. <span style="color: rgb(153, 0, 0);">cornbread at Angelica's Kitchen</span> -Mmm, the Angelica's Cornbread is the best. And it's not even corn! I have made it :)<br />2. <span style="color: rgb(153, 0, 0);">the Zen slice at Viva Herbal (2nd Ave)</span> - Oh yes.<br />3. lemongrass seitan on rice vermicelli at Lan Cafe - I have only been to Lan once and did not have this.<br />4. cake batter soft serve ice cream at Lula's Sweet Apothecary - - What?! No. Grrr.<br />5. <span style="color: rgb(153, 0, 0);">Vegan Treats' Peanut Butter Bomb cake</span> - Yes... it happens to be Frank's favorite.<br />6. the "Penny Lick" at Penny Licks - Sadly, no. I deprive myself of dessert.<br />9. coconut tofu soup at Pukk - no again...<br />10. camarones y coco at Vegetarian Paradise 2 - I will not try something vegan that I never liked omni.<br />11. crab rangoon at Red Bamboo - see above.<br />12. <span style="color: rgb(153, 0, 0);">medu vadi at Madras Cafe </span>- Mmmm... Madras...<br />13. dinner at Hangawi - It was supposed to happen, but it has not happened yet.<br />14. <span style="color: rgb(153, 0, 0);">wings at Foodswings</span> - I've had them fried and grilled, but I'm much more all for the grilled ones. There are better though...<br />15. vegetarian combo at Awash - I have never been to Awash. Someday.<br />16. <span style="color: rgb(153, 0, 0);">nutmeats from Bonobos </span>- Mmmm.... Bonobos... one of the best go-to staple restaurants of all time. The sundried tomato Macadamia nutmeat is superb.<br />17. sunflower lentil pate at Sacred Chow - I have only had the breakfast sandwich. It was tasty!<br />18. <span style="color: rgb(153, 0, 0);">white chocolate wonderful peanut butter from Peanut Butter &amp; Co.</span> - Amazingly sinful.<br />19. Sweet &amp; Sara marshmallows with toasted coconut - too expensive for a random treat, and I'm not a huge marshmallow fan.<br />20. ginormous lollypop from Dylan's Candy Bar - I am afraid of going in there and being eaten by children.<br />21. <span style="color: rgb(153, 0, 0);">seitan scallopini at Blossom </span>- For my birthday! Excellent!<br />22. baked veg meat bun at Buddha Bodai - No. As you can see, I don't eat out much.<br />23. Thanksgiving dinner (prix fix) at a vegan restaurant - No, I Thanksgiving is always at someone's house.<br />24.<span style="color: rgb(153, 0, 0);"> fresh apple cider at the Union Square Greenmarket</span> - Oh yes.<br />25. "turkey" salad from Sunen Foods - No...<br />26. red sonjas at Mundo (in Astoria) - I have not been to this restaurant, but if they have vegan items and I happen to be in Astoria, then I will try it.<br />27. sausage roll from <span style="color: rgb(153, 0, 0);">Vinnie's on Bedford</span> - Grrr... I say every time that I am going to try it, but I haven't. Get a Vegan Farmer's Daughter pizza and don't tell me that I didn't warn you.<br />28.<span style="color: rgb(153, 0, 0);"> a dragon bowl at Bliss on Bedford</span> - The best simple comfort food ever is the one at bliss and the one at Angelica.<br />29. a Red Bamboo soul chik'n sandwich purchased at the Bamn Automat - have not been to the Automat.<br />30. ravioli of the day at Caravan of Dreams - We ate at Caravan during a recent raw detox, so no ravioli<br />31. spaghetti squash spaghettini at Counter - Counter is not liked by Frank, so now I have never had this dish.<br />32. some teeny tiny ridiculously overpriced "entree" at Pure Food &amp; Wine- Intrigued, but scared of spending 200 dollars.<br />33. ramen at Souen on 6th - have never been.<br />34. dumplings at Franchia - no...<br />35. <span style="color: rgb(153, 0, 0);">the vegan panini at 'sNice</span> - Yes. Very tasty.<br />36. <span style="color: rgb(153, 0, 0);">chocolate hazelnut ice cream at Stogo </span>- I have tried it in sample form... that counts, right?<br />37. a falafel pita with way too many crazy toppings at Maoz - Falafel is dangerous, so now I have not.<br />38. black sesame sweet tofu (soft serve) at Kyotofu - no... I'm boring...<br />40. an Ess-a-Bagel <span style="color: rgb(153, 0, 0);">bagel with their tofu cream cheese</span> - Not Ess-a-Bagel. The bagel store on Bedford or on Metropolitan. Multigrain everything with sundried tomato cream cheese will blow your mind.<br />41. <span style="color: rgb(153, 0, 0);">brunch at Curly's Vegetarian Lunch</span> - This was a staple for a while... we all liked it.<br />42. grits and a sake bloody mary at Old Devil Moon - missed out before they closed. Plus, I don't do grits.<br />43. peanut butter and banana sandwich at Think Coffee - Nope.<br />44. <span style="color: rgb(153, 0, 0);">bad service with an attitude at Kate's Joint</span> - Oh yes. Can we say 2.5 hours to spend in there, 1.5 of it waiting, for a meal for three?<br />45. Melissa Bastian's veg lasagna and red velvet cupcakes - I have never had Melissa's. But I've made my own, and I like them.<br />46. a fig and almond cake purchased at Dean &amp; Deluca, the big one on Spring Street - no, but I like figs AND almonds.<br />47. pulled sugar candies from Papabubble - I still have not ventured in.<br />48. bean curd and broccoli from a Chinese takeout place that has lightup pictures on the wall of its main entrees - slightly frightening to me.<br />49. a plate of goodness from Veggie Castle - I've been here how long? Too long? Yes. Veggie Castle? No.<br />50. <span style="color: rgb(153, 0, 0);">beers at the Brooklyn Brewery</span> - It's 10 minutes on foot from me! Yes, all the time!<br />51. <span style="color: rgb(153, 0, 0);">seitan satay sticks at Tien Garden</span> - I think Frank has ordered them. I definitely know their amazing sauce.<br />52. zucchini fries at the Organic Grill - The menu to here turned me off because they have too many eggs on it.</span> <span style=";font-family:trebuchet ms;font-size:85%;" ><br />53. Sake lemonade at Goodbye Blue Monday - I have never been because it's annoying for me to get to, even if it *is* technically in my neighborhood.<br />54. lhasa momos at Tsampa - no...<br />55. dinner with 4 course vegan - not yet, but soon.<br />56. <span style="color: rgb(153, 0, 0);">a burrito from Benny's </span>- Yes, they are quite great!<br />57. <span style="color: rgb(153, 0, 0);">a vegan meal at one of Flushing Chinatown's veg restaurants </span>- Yup. Before Macca at Citifield.<br />58. a pleasing experience at House of Vegetarian - Not yet<br />59. shark fin soup at Vegetarian Dim Sum House - A) I have not been. B) see answers to veggie seafood questions earlier on.<br />60. <span style="color: rgb(153, 0, 0);">rice at Rice</span> - Yes.<br />61. omusubi at Oms/b - No, I did not even know about this place.<br />62. pakora at Seva - Have not been.<br />63. <span style="color: rgb(153, 0, 0);">bread from Balthazar bakery </span>- Mmm... yes, I have had their bread. It's amazing.<br />64. Vegan Drinks at Angels &amp; Kings - I say I'm going every month, and then I never do.<br />65. something accidentally vegan at Zen Burger - Once again, have not been.<br />66. the vegetarian appetizer combo plate at Bread &amp; Olive - I used to pass by there all the time, does that count?<br />67. that funky triangle of tofu sitting in soy sauce from a bodega salad bar - GROSS.<br />68. <span style="color: rgb(153, 0, 0);">Entenmann's individual apple pie (the kind in a little paper pouch)</span> - Yes, but not for years now.<br />69. fresh fruit and/or vegetable juice from a juice cart on the street - Not from on the street...<br />70. <span style="color: rgb(153, 0, 0);">knishes at Yonah Schimmel </span>- One of my favorite Old New York experiences.<br />71. the "Elvis" (peanut butter and banana) at Papa's Empanadas - kill me, that sounds amazing...<br />72. <span style="color: rgb(153, 0, 0);">a soft pretzel from a cart on the street, with mustard </span>- Ufnfortunately, I have tried a bit someone elses'. Horrible.<br />73. nuts for nuts! - no.<br />74. <span style="color: rgb(153, 0, 0);">sorbet from Caio Bella </span>- Mmmm... very good.<br />75. <span style="color: rgb(153, 0, 0);">cornmeal crusted tofu at Spring Street Natural</span> - Oh yes! It was fantastic.<br />76. mango slices that have been arranged on a stick to look like a flower in bloom - I have always wanted to walk around with a mango bouquet...<br />77. zeppoli from a street fair - not since I was a kid, and never in the city.<br />78. funnel cake in Coney Island that you watched them fry - no.<br />79. pommes frites from a paper cone - no.<br />80. the Mexican chocolate milkshake at Curly's - I did not even know they served this... it's been a while<br />81. <span style="color: rgb(153, 0, 0);">the Bandeja Paisa at The V-Spot</span> - Yes! Well a bite of someone else's, anyways. It was great!<br />82. an accidentally vegan falafel, rice, and chickpea platter from a Halal food cart - no/<br />83. <span style="color: rgb(153, 0, 0);">Thai iced tea </span>at Pukk - not at Pukk, but at Wild Ginger. Excellent.<br />84. ice cream cookie sandwich at Stogo - not yet.<br />85. <span style="color: rgb(153, 0, 0);">V-Spot empanadas purchased somewhere other than V-Spot </span>- I had my first taste for free at the Veggie Pride parade.<br />86. <span style="color: rgb(153, 0, 0);">pasta with marinara in Little Italy</span> - A very good thing...<br />87. Quinoa pasta at V-Spot - not yet...<br />88. a slice of vegan cake while waiting for a band to start playing in the basement of Cake Shop - I haven't had the cake, but I've seen the bands and had the coffee. All in all, a good experience.<br />89. <span style="color: rgb(153, 0, 0);">your breakfast on the subway </span>- Sometimes... if a Larabar or Raw Revolution counts.<br />90.<span style="color: rgb(153, 0, 0);"> a picnic in Central Park</span> - I have done that with just me.<br />91. dark chocolate bark from The Chocolate Room (Park Slope) - no.<br />92. black coffee from the bodega- One of my strict rules: No Bodega Coffee.<br />93. a soy hot chocolate from Oren's Daily Roast - Have not been.<br />94.mango maki at Tanaka - see above.<br />95. dim sum at Buddha Bodai - no...<br />96.<span style="color: rgb(153, 0, 0);"> pierogi in or from Greenpoint</span> - Considering that it's my stomping ground, yes! Sauerkraut and Shroom are the best! And they should never cost more than 3.50 or have nasty preservatives in them.<br />97. a cheeseless pizza or Siciliana from Rizzo's -no.<br />98. <span style="color: rgb(153, 0, 0);">marzipan from a bakery</span> in Astoria - Not from Astoria, but from Fortunato Brothers! Best coffee, marzipan, and sorbet around.<br />99. <span style="color: rgb(153, 0, 0);">a soy latte from the Starbucks on Roosevelt Island</span> - I have actually worked there, so yes.<br />100. <span style="color: rgb(153, 0, 0);">lunch pieced together from the salad and hot food bars at the Food Emporium </span>beneath the 59th Street Bridge - not that FE, but one close by<br /><br /><br />THE END. I am going to add the following in:<br />Iced Coffee from Caffe Capri on Graham Ave<br />Hemp Latte at Beaner Bar on Graham Ave<br />Green Juice with a wheatgrass shot added in from Earthmatters<br />Borscht in Brighton Beach<br />Beer on the LIRR or out of a paper bag during Siren Fest at Coney Island<br />Any meal / dessert at Rockin' Raw on N. 8th<br />Raw pizza from Adelina on E. 17th st<br />the vegan carrot raisin cookie from the Union Square Green Market<br />vegan rugelach from Lily's homestyle bakery<br />Going into Sahadi's, spending 30 dollars, and walking away with nuts, olives, etc to last for months<br />Dinner at Vatan<br />Peanuts, chips and salsa, Lone Star, and bands at Rodeo Bar<br />Vegan White Russians<br />Bella Vegan Milkshake from Foodswings<br />Bread from Sullivan St. Bakery (better if you've made their no knead yourself, right after it appeared in the NYT)<br />Juice at Liquiteria post Yoga To The People yoga session<br />Pickles, Sauerkraut and pickled green tomatoes from Guss' on Orchard<br />Eating only 1 brownie from Babycakes</span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com2tag:blogger.com,1999:blog-1477374908824983331.post-27892917302386518952009-10-19T20:22:00.005-04:002009-10-19T20:57:29.014-04:00Squash Dish #2: Apple Pumpkin Risotto with Carmelized Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/St0KkhAEviI/AAAAAAAAAQ0/uHHm5lcQ6oE/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/St0KkhAEviI/AAAAAAAAAQ0/uHHm5lcQ6oE/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5394479551109971490" border="0" /></a><br /><br /><span style="color: rgb(153, 0, 0);">Every time there is a vegan *something* in a decent not-necessarily vegan magazine, word gets around. Doubly if it happens to be by Isa Chandra Moskowitz, whose name and recipes you have seen on this blog at least a few times. To close off the final pieces of Minneapolis, I found the latest issue of </span><a style="color: rgb(153, 0, 0);" href="http://www.bust.com/Magazine/On-Newsstands-Now.html">BUST</a><span style="color: rgb(153, 0, 0);"> magazine at The Wedge and promptly added it it to the grocery haul due to news of a Moskowitz recipe in its pages. Well, allow both Frank and I to tell you first hand: it rocks. Warm, satisfying, perfectly spiced. wow. We used a beautiful pumpkin from the CSA and substituted barley for the arborio rice, just to get in a bit more fiber. It was the perfect meal for a chilly, damp October day.</span><a style="color: rgb(153, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/St0KD9bAkqI/AAAAAAAAAQs/ohLVfaXk_bA/s1600-h/IMG_0830.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/St0KD9bAkqI/AAAAAAAAAQs/ohLVfaXk_bA/s320/IMG_0830.JPG" alt="" id="BLOGGER_PHOTO_ID_5394478991803454114" border="0" /></a><span style="color: rgb(153, 0, 0);">Tomorrow Frank and I are going to jump into the throes of making vegan sugar skulls to give out to my piano students for Halloween. Pictures and dirty details to follow...</span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-6790862721408030412009-10-17T15:27:00.006-04:002009-10-26T23:03:54.398-04:00Minneapolis, Part 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/StoanTJb2_I/AAAAAAAAAPQ/ZfTX4tL50Ac/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/StoanTJb2_I/AAAAAAAAAPQ/ZfTX4tL50Ac/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5393652766186658802" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I believe that I left off after out fantastic adventure to Ecopolitan. Unfortunately for you all we did not do much more eating out, but we did explore the city a bit more and managed to throw together a fantastic parting meal at our friends' house. We were unexpectedly doused with about 4 inches of snow from Sunday evening into Monday morning, and thus our flight was pushed back until Tuesday morning. Sunday nite we went to the Twins vs. Yankees game, a monumental game since the Twins are moving into a new stadium next season, and Frank and I are *not* Yankees fans (and in fact, I'm not much of a baseball fan at all... I much prefer my old standby Buffalo Sabres). There were over 54,000 people there!</span><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/Stob16LFEvI/AAAAAAAAAPY/f1aeR0gVcRU/s1600-h/IMG_0725.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/Stob16LFEvI/AAAAAAAAAPY/f1aeR0gVcRU/s320/IMG_0725.JPG" alt="" id="BLOGGER_PHOTO_ID_5393654116692333298" border="0" /></a><span style="font-family:trebuchet ms;">snow snow snow</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/Stob2b-6M0I/AAAAAAAAAPg/SeWjEwL2c7k/s1600-h/IMG_0761.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/Stob2b-6M0I/AAAAAAAAAPg/SeWjEwL2c7k/s320/IMG_0761.JPG" alt="" id="BLOGGER_PHOTO_ID_5393654125768094530" border="0" /></a><span style="font-family:trebuchet ms;">Metrodome</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/Stob2nGvY0I/AAAAAAAAAPo/43s1loZ34Fk/s1600-h/IMG_0765.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/Stob2nGvY0I/AAAAAAAAAPo/43s1loZ34Fk/s320/IMG_0765.JPG" alt="" id="BLOGGER_PHOTO_ID_5393654128753730370" border="0" /></a><br /></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Afterwards we went and ate at Sawatdee, but I have no pictures to prove it. However I will tell you that the hot and sour soup is some of the best that Frank and I have tasted- it is extremely spicy and vinegar-y and packed with a huge array of vegetables, from broccoli and cauliflower to cabbage and mushrooms. I highly recommend it!</span><br /><br /><span style="font-family:trebuchet ms;">Monday was spent enjoying our extra day exploring Minneapolis / St. Paul a bit more. Even though it's not food, I figure that this picture is appropriate because it's *almost* food:</span><br /><br /></span><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/StodqGQnofI/AAAAAAAAAPw/OlhbEgrKPcA/s1600-h/IMG_0780.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/StodqGQnofI/AAAAAAAAAPw/OlhbEgrKPcA/s320/IMG_0780.JPG" alt="" id="BLOGGER_PHOTO_ID_5393656112801620466" border="0" /></a>Walker Sculpture Garden<br /></span></div><span style="font-size:85%;"><br /><br /><span style="font-family:trebuchet ms;">Dinner Monday was an array of our left over grilled vegetables from Friday and a few fresh ones, all put together in a stir-fry with sesame noodles that Amanda made, and accompanied by miso soup. Very nice for a cold nite, and a great ending to a fantastic trip.</span><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/Stodq4J6YpI/AAAAAAAAAQA/Rg1l4rXZmZE/s1600-h/IMG_0805.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/Stodq4J6YpI/AAAAAAAAAQA/Rg1l4rXZmZE/s320/IMG_0805.JPG" alt="" id="BLOGGER_PHOTO_ID_5393656126195262098" border="0" /></a><span style="font-family:trebuchet ms;">Grilled sweet potato, onion, eggplant and zucchini</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/Stodql8PjzI/AAAAAAAAAP4/iRmeqi7FIwI/s1600-h/IMG_0803.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/Stodql8PjzI/AAAAAAAAAP4/iRmeqi7FIwI/s320/IMG_0803.JPG" alt="" id="BLOGGER_PHOTO_ID_5393656121306091314" border="0" /></a><span style="font-family:trebuchet ms;">Fresh vegetables to mix in</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/StodrXkNw-I/AAAAAAAAAQI/W8fe9dskI3Q/s1600-h/IMG_0819.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/StodrXkNw-I/AAAAAAAAAQI/W8fe9dskI3Q/s320/IMG_0819.JPG" alt="" id="BLOGGER_PHOTO_ID_5393656134627083234" border="0" /></a><span style="font-family:trebuchet ms;">The stir-fry being, uh, stirred by Frank</span></span><br /><br /><br /></div><br /></div></div>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-25605602212863843142009-10-15T23:39:00.000-04:002009-10-16T07:52:06.021-04:00Minneapolis Round-Up, Pt1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/SthdGuGlspI/AAAAAAAAAPI/ST09r7I1q10/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/SthdGuGlspI/AAAAAAAAAPI/ST09r7I1q10/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5393162923812434578" border="0" /></a><span style="color: rgb(153, 0, 0);font-size:85%;" ><br /><span style="font-family: trebuchet ms;">As promised, I am here to provide an overview of the trip that Frank and I took last weekend to Minneapolis. We stayed with his wonderful friend Jonathon. his lovely girlfriend Amanda, and their two dogs Newey (shaggy and black) and Sophie (adorable wiener who never grew to full-size). Newey is quite the ham and would pose for any picture. Sophie on the other hand...</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthS_18X8vI/AAAAAAAAANY/g-98fB_suJo/s1600-h/IMG_0721.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthS_18X8vI/AAAAAAAAANY/g-98fB_suJo/s320/IMG_0721.JPG" alt="" id="BLOGGER_PHOTO_ID_5393151810541712114" border="0" /></a><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthTRXtlJsI/AAAAAAAAANg/je4NyK5VREk/s1600-h/IMG_0724.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthTRXtlJsI/AAAAAAAAANg/je4NyK5VREk/s320/IMG_0724.JPG" alt="" id="BLOGGER_PHOTO_ID_5393152111664244418" border="0" /></a><br /><span style="font-family: trebuchet ms;">Friday we did a bit of vintage shopping (as mentioned previously), and went to a fantastic co-op called </span><a style="font-family: trebuchet ms;" href="http://www.wedge.coop/">The Wedge</a><span style="font-family: trebuchet ms;">. Not only was it huge and packed with great selections, but their prepared food and bakery area was a vegan dream come true. For lunch, Frank and I had the avocado burritos and a side of Bengali greens. I wish I had pictures of these, but unfortunately, we ate them too fast! However, we did pick up some amazing dessert for later in the evening.</span><br /><br /><span style="font-family: trebuchet ms;">First up, the Black Forest cupcake. I am not a huge fan of chocolate cake, but this was moist, not too sweet, and the cherry/ganache combo was fantastic. Talk about a beauty!</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthUkS7px0I/AAAAAAAAAN4/QJ5RZYvnOL4/s1600-h/IMG_0713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthUkS7px0I/AAAAAAAAAN4/QJ5RZYvnOL4/s320/IMG_0713.JPG" alt="" id="BLOGGER_PHOTO_ID_5393153536310232898" border="0" /></a><br /><span style="font-family: trebuchet ms;">Frank chose to be a little less indulgent and try the berry streusel pie. I am a huge fan of mixed berries, and after trying it, I wished I had ordered that instead. But never fear, he let me have two bites :)</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/SthUjsMVMvI/AAAAAAAAANo/6p1xM-w--NM/s1600-h/IMG_0716.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/SthUjsMVMvI/AAAAAAAAANo/6p1xM-w--NM/s320/IMG_0716.JPG" alt="" id="BLOGGER_PHOTO_ID_5393153525911204594" border="0" /></a><br /><span style="font-family: trebuchet ms;">We both decided to try the peanut butter balls, which as you see, look beautiful as well. While they were good- the Wedge mixes in soy protein and crispy rice cereal for texture- we both decided that we like my aunt's peanut butter balls better for their no-frills delicious-ness.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthUkPWdEqI/AAAAAAAAANw/W95LSCM2pyo/s1600-h/IMG_0719.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthUkPWdEqI/AAAAAAAAANw/W95LSCM2pyo/s320/IMG_0719.JPG" alt="" id="BLOGGER_PHOTO_ID_5393153535348904610" border="0" /></a><br /><span style="font-family: trebuchet ms;">Saturday was spent at the awesome </span><a style="font-family: trebuchet ms;" href="http://www.pavekmuseum.org/">Pavek Museum of Broadcast</a><span style="font-family: trebuchet ms;">, which, if you a nerds about records and music and recorded sound like we are, is a true treat. You can see anything there, from old Edison record players to news ticker machines and every sort of radio crystal and tube known to man. Our tour guide was an extremely knowledgeable man named Richard who answered all of our questions and them some. If you ever end up that way, go!</span><br /></span><div style="text-align: center; color: rgb(153, 0, 0); font-family: trebuchet ms;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/SthXUuI-BNI/AAAAAAAAAOA/Il1h-hlrTxE/s1600-h/IMG_0738.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/SthXUuI-BNI/AAAAAAAAAOA/Il1h-hlrTxE/s320/IMG_0738.JPG" alt="" id="BLOGGER_PHOTO_ID_5393156567270819026" border="0" /></a>Ear food. Aka a wax cylinder record player.<br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">Saturday evening we all went to <a href="http://www.ecopolitan.com/healthyfood/the-restaurant">Ecopolitan</a> for an amazing raw dinner. Ecopolitan is pretty much *the* place for a decently priced, delicious raw/vegan meal, and I was very impressed. We started off with two appetizers, the Cashew Cheese Log and the special of the day, stuffed mushrooms. The cheese log, which was rolled in basil, olives, and sundried tomatoes, and served with balsamic onions and flatbread, was nothing short of amazing. The stuffed mushrooms were filled with a sundried tomato spread and dehydrated for warmth and texture. Also another winner!<br /></span><div style="text-align: center;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthZAH5NeSI/AAAAAAAAAOQ/fLKL6R_ygsQ/s1600-h/IMG_0748.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthZAH5NeSI/AAAAAAAAAOQ/fLKL6R_ygsQ/s320/IMG_0748.JPG" alt="" id="BLOGGER_PHOTO_ID_5393158412430047522" border="0" /></a>Cashew cheese log<br /><br /><br /></span></div><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/SthY_iZxDeI/AAAAAAAAAOI/iL3LI4Ii9f4/s1600-h/IMG_0746.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/SthY_iZxDeI/AAAAAAAAAOI/iL3LI4Ii9f4/s320/IMG_0746.JPG" alt="" id="BLOGGER_PHOTO_ID_5393158402366049762" border="0" /></a></span></div></div><div style="text-align: center;"><span style="color: rgb(153, 0, 0); font-family: trebuchet ms;font-size:85%;" >Stuffed Mushrooms<br /><br /></span><div style="text-align: left;"><span style="color: rgb(153, 0, 0); font-family: trebuchet ms;font-size:85%;" >For dinner, we all ordered very different dishes, from salad with curry pate to Thai curried noodles. Amanda had the salad, which was topped with a huge scoop of curried pate:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthaLjRsYSI/AAAAAAAAAO4/-vUIfZxL9-o/s1600-h/IMG_0754.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthaLjRsYSI/AAAAAAAAAO4/-vUIfZxL9-o/s320/IMG_0754.JPG" alt="" id="BLOGGER_PHOTO_ID_5393159708270682402" border="0" /></a><br />Jonothan had an amazing-looking Red Avocado pizza, which was topped with tons of sprouts, pine nuts, etc etc. He gave it rave reviews all around:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthaLGi2FHI/AAAAAAAAAOw/kGvBk9QbEFM/s1600-h/IMG_0752.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthaLGi2FHI/AAAAAAAAAOw/kGvBk9QbEFM/s320/IMG_0752.JPG" alt="" id="BLOGGER_PHOTO_ID_5393159700557993074" border="0" /></a><br />Frank ordered thai curry noodles, which were delicious! The noodles were a combination of zucchini, daikon, and parsnip, topped with green curry, coconut, and pineapple.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthZBJ9V_pI/AAAAAAAAAOg/oo2svBrL_Cc/s1600-h/IMG_0749.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthZBJ9V_pI/AAAAAAAAAOg/oo2svBrL_Cc/s320/IMG_0749.JPG" alt="" id="BLOGGER_PHOTO_ID_5393158430164123282" border="0" /></a><br />I ordered the lasagna plate, which came with a side of the spiciest and tastiest kim-chi any of us had ever tried, and a piece of oat focaccia. I am not a fan of cooked lasagna because I find it too heavy, but this was just right, both in terms of size and density.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthaKtqXD9I/AAAAAAAAAOo/6lv_uz3dtgk/s1600-h/IMG_0751.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SthaKtqXD9I/AAAAAAAAAOo/6lv_uz3dtgk/s320/IMG_0751.JPG" alt="" id="BLOGGER_PHOTO_ID_5393159693878628306" border="0" /></a><br />And lastly, for dessert, we all shared the parfait, which should really be called The Parfait that is As Big as Your Head. Fresh whipped fruit paired with a coconut- grain crumble- wow.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthaMJaSd3I/AAAAAAAAAPA/I42-fdffIPQ/s1600-h/IMG_0757.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/SthaMJaSd3I/AAAAAAAAAPA/I42-fdffIPQ/s320/IMG_0757.JPG" alt="" id="BLOGGER_PHOTO_ID_5393159718507280242" border="0" /></a><br />There's more Minneapolis in store, but I will leave you with the picture of that glorious parfait, which honestly, couldn't be a better way to exit.</span><br /></div></div>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-44594246904529880532009-10-14T17:24:00.007-04:002009-10-16T07:54:39.040-04:00Soupy Reds and Leafy Greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/StZBypCoQsI/AAAAAAAAAMo/P__aFI7w07M/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/StZBypCoQsI/AAAAAAAAAMo/P__aFI7w07M/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5392569942088893122" border="0" /></a><span style="font-size:85%;"> </span><div style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">As I mentioned before, the time of the year for soup and other warming foods has arrived, and I think most of us will agree, MUCH too quickly for our liking. Since the beginning of October I have made 3 soups/stews for Frank and I to eat. As I was looking back over everything, I noticed that they were all red, vibrant soups, and quite tasty as well. So today, I present a pictoral view of our three red soups. And as a bonus for feeling guilty about not blogging over our trip, I will give you a full recipe for one of the soups, and the recipe for the accompanying greens that I made. Man, I sound like a horrible infomercial...<br /></span><br /></span></div> <div style="font-family:trebuchet ms;"> </div> <div style="font-family:trebuchet ms;"> </div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">First up was the <strong style="color: rgb(153, 0, 0);">Smoky Red Beans and Peppers Gumbo</strong> from </span><span style="font-style: italic;font-size:85%;" >Veganomicon</span><span style="font-size:85%;">. A hearty, rich blend of kidney beans, roasted red peppers, liquid smoke, spices, and okra, this was a definite winner for both Frank and myself. Frank took on the task of making this, and did so with great success. We had been talking about making okra for ages and never got around to doing so- with this recipe, we did! Bonus points for it being easy and simple, even with roasting your own red peppers, which Frank did. If you have never roasted your own peppers over a gas burner on your stove, I highly recommend it. Simply place the pepper down on the burner and turn occasionally with tongs. Much easier and less work than clearing out your oven for the job.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/StZDWh8NfLI/AAAAAAAAAMw/v_DQXzmL6IA/s1600-h/IMG_0692.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 246px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/StZDWh8NfLI/AAAAAAAAAMw/v_DQXzmL6IA/s320/IMG_0692.JPG" alt="" id="BLOGGER_PHOTO_ID_5392571658169842866" border="0" /></a> <span style="color: rgb(153, 0, 0);">****************************************************************************************************************************************</span><br /><br />Last nite we ventured into the land of chili, making <a href="http://vintageveganpotter.wordpress.com/">Vintage Vegan Potter's</a> latest MoFo post. We left out the TVP since it was not on hand and lessened the amount of chili powder because I have an insanely hot version from Patel Brothers, but all in all, a decent success! I also tried to get a worthy picture of it, since she was not able to. This was served with the first recipe that I am going to dish up for you all, and I will call it:<br /><span style="color: rgb(153, 0, 0);font-size:100%;" ><br /></span></span><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:100%;" >Spicy Mustard-Dressed Greens</span><span style="font-size:85%;"><br /><br />Ingredients:<br />1/4 - 1/3 c. cubed daikon radish (oooh! another recipe!)<br />1/2 inch length of fresh ginger, minced<br />1 large jalapeno, diced finely<br />1 green Italian pepper, diced finely<br />13 brussel sprouts, sliced into coin-shaped pieces<br />8 leaves swiss chard, torn<br />1/2 c. water<br /><br />For the sauce:<br />3 Tbsp mustard (I used 2 yellow and 1 dijon)<br />1 Tbsp agave nectar<br />1 tsp olive oil<br />1/2 c. water<br /><br />Directions:<br /><br />In a medium skillet over medium heat, steam saute daikon and peppers until beginning to soften. Add greens and cover with lid, cooking until greens begin to wilt, about 5 minutes. Uncover and add in 1/2 cup of water, scraping up any browned or stuck bits. Cook for another 5 - 7 minutes. Your done-ness indicator will be the tenderness of your brussel sprouts.<br /><br />While the greens are cooking, prepare mustard sauce. When the greens are done, stir in mustard sauce to coat and warm through. Remove from heat immediately and serve. The whole meal should look like this:<br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/StZGFvWyCXI/AAAAAAAAANA/8scGEMmboGk/s1600-h/IMG_0826.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/StZGFvWyCXI/AAAAAAAAANA/8scGEMmboGk/s320/IMG_0826.JPG" alt="" id="BLOGGER_PHOTO_ID_5392574668248058226" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/StZGE6jLc9I/AAAAAAAAAM4/ftcZjmu1lcE/s1600-h/IMG_0822.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/StZGE6jLc9I/AAAAAAAAAM4/ftcZjmu1lcE/s320/IMG_0822.JPG" alt="" id="BLOGGER_PHOTO_ID_5392574654072976338" border="0" /></a> </span><div style="text-align: center;"><span style="font-size:85%;"><span style="color: rgb(153, 0, 0);">****************************************************************************************************************************************</span><br /></span></div></div><span style="font-size:85%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;">Before we left for Minneapolis (pictoral follow up to come tomorrow, when I have time!), I threw together a soup to have waiting for us when we came back. I simply took some root vegetables (beets, carrots, potatoes) from the CSA and put them together with panch phoran, which I am always looking to use more in cooking. The result was a</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/StZJCrtsoZI/AAAAAAAAANQ/0ulGKL-j7sM/s1600-h/IMG_0708.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/StZJCrtsoZI/AAAAAAAAANQ/0ulGKL-j7sM/s320/IMG_0708.JPG" alt="" id="BLOGGER_PHOTO_ID_5392577914265706898" border="0" /></a><span style="font-size:85%;"> silky, hearty soup with a slight hint of exotic spice. I blended half and left half in chunks for texture, but you co</span><span style="font-size:85%;">uld also blend the entire pot. Here is the recipe:</span><br /><span style="font-size:100%;"><br /></span></div></div> <div style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 0, 0);"> </div> <div style="font-family:trebuchet ms;"><div style="text-align: left;"><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(153, 0, 0);">Spiced Root Vegetable Soup </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/StZHvFKUM_I/AAAAAAAAANI/m-N2CDgwQ-4/s1600-h/IMG_0708.JPG"></a></div></div> <div style="font-family:trebuchet ms;"> </div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">1 leek, washed, trimmed, and cut </span></div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">2 Tbsp panch phoran<br />1-2 tsp ground ginger (to taste)<br /></span></div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">2 Tbsp olive oil</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">8 cups water</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">1 pound beets, cut into a small dice</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">5 - 6 large carrots, cut into a small dice</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:85%;">1.5 pounds new potatoes, cut into a small dice</span></div> <div face="trebuchet ms"><span style="font-size:85%;">2 Tbsp tomato paste</span></div> <div face="trebuchet ms"><span style="font-size:85%;">2 tsp tamari<br /></span></div> <div face="trebuchet ms"> </div> <div face="trebuchet ms"><span style="font-size:85%;">2 15.5 oz cans chickpeas, optional<br /><br /></span></div> <div face="trebuchet ms"> </div> <div style="font-family: trebuchet ms;"><span style="font-size:85%;">Directions:<br /><br /></span></div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"><span style="font-size:85%;">Bring a medium sauce pan with water to boil. When water is boiling add in beets and cook until tender, about 30-35 minutes. Drain when finished and set aside.<br /><br /></span></div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"><span style="font-size:85%;">Meanwhile, in a large stockpot, heat oil and panch phoran, cooking until spice is fragrant and toasted. Add leeks, and cook for another 5 - 7 minutes. When leeks are soft, add in remaining ingredients through tamari. Bring to a boil, then lower heat and simmer for 30 minutes, or until vegetables are soft.<br /><br /></span></div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"><span style="font-size:85%;">Let soup mixture cool a bit before blending. You can either mix all of the vegetables together to blend, or reserve some of the soup vegetables. (I mixed in some beets to the soup while taking out some of the carrots, potatoes, and leeks. So in the end, I had a chunky mixture of beets, carrots, potatoes, and leeks. All of these were stirred in after blending). Place the soup you would like to blend into the blender, and process until smooth and silky. When finished blending, put back in pot, stir in remaining vegetables, and add in chickpeas, if desired. Taste for spices and enjoy!<br /><br /></span></div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"><span style="font-size:85%;">This is best served with garlic pita bread or polenta sticks. Yum!</span></div>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-29171337166006370432009-10-10T10:37:00.007-04:002009-10-11T10:26:29.690-04:00Vegan Mofo: Greetings from Minneapolis! (aka Goodbye Gourmet)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/SsviWkA-srI/AAAAAAAAAMg/GSMfLGEpyEs/s320/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/SsviWkA-srI/AAAAAAAAAMg/GSMfLGEpyEs/s320/3930562108_f07c8dec17.jpg" alt="" border="0" /></a><br /><span style="font-size:85%;"><br /><span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" >I took a few days off from writing on here, as Frank and I are in Minneapolis staying with some friends. Look out for pictures early next week, when I provide a pictoral round-up of the important things that we did / encountered. So far, we have done a bit of vegetable grilling (right before the first snowfall of the season!) and vintage shopping, always two favorable things, considering that living in Brooklyn makes it hard to have a grill and finding vintage clothes that fit my newly diminished size at my local Brooklyn haunts has also proven to be difficult. Never fear- Buffalo Exchange in Minneapolis to the rescue!</span><br /><br /></span><span style="color: rgb(102, 0, 0);font-size:85%;" ><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_J_Pe-xkT2nc/SpHe62BJE9I/AAAAAAAASAk/z1q8fkWckts/s400/gourmet-cover-september-2009-large.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 269px; height: 368px;" src="http://4.bp.blogspot.com/_J_Pe-xkT2nc/SpHe62BJE9I/AAAAAAAASAk/z1q8fkWckts/s400/gourmet-cover-september-2009-large.jpg" alt="" border="0" /></a></span> <span style="color: rgb(102, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">In order to provide you with an adequate posting today, I am going to bring up the demise of </span><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/">Gourmet Magazine</a><span style="font-family:trebuchet ms;">. Now, I know that this magazine nev</span></span><span style="font-size:85%;"><span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" >er was anything CLOSE to being vegan, but there were often surprise recipes that could be found or easily converted into vegan choices if one chose to do so. As someone who is always looking for creative inspiration, I always read Gourmet when I was able to get my hands on it, and in recent months have taken to exploring the website for ideas for our CSA veggies. Others in the food-writing world have argued that the demise of Gourmet is the end of an era, as it really paved the way for food magazines, and more luxurious home cooking / appreciation of food and good living in general. Look at the evolution of vegan cookbooks- I honestly believe that if a magazine such as Gourmet was not in existence and people were not inspired by creative food treatments, there would not be the rise in creative vegan cooking that has come forth in the last 10 years. Honestly, it is quite incredible! So without further rambling, I am going to present to you guess-what-they're-vegan recipes for mixing and matching full-course meals, an article on vegan baking, and coming later in the weekend, my own veganization of a not-so vegan menu.</span> <span style="font-family:trebuchet ms;"><br /><br /><br /><br /><br />Starters:</span><br /><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/recipes/2000s/2009/02/curried-carrot-almond-soup">Curried Carrot Almond Soup</a><br /><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/recipes/2000s/2008/05/creamycornsoup">Creamy Corn Soup with Roasted Red Pepper Sauce</a> <span style="font-family:trebuchet ms;"><br /><br />Side Greens:</span><br /><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/recipes/2000s/2008/02/swiss_chard">Swiss Chard with Almonds and Raisins</a><br /><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/recipes/2000s/2004/07/goldenbeetsalad">Golden Beet and Sunflower Salad</a><br /><br /><span style="font-family:trebuchet ms;">Main Course:</span><br /><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/recipes/2000s/2008/03/vegetariancassoulet">Vegetarian Cassoulet</a><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/recipes/2000s/2007/01/spaghetti-with-cauliflower"><br />Spaghetti with Cauliflower, Green Olives, and Almonds</a><br /><br /><span style="font-family:trebuchet ms;">Dessert:</span><br /><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/food/2009/02/vegan-desserts">Vegan Desserts 2.0</a><br /><a style="font-family: trebuchet ms;" href="http://www.gourmet.com/recipes/2000s/2009/02/mexican-chocolate-pudding">Mexican Chocolate Pudding</a></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-11101384771629780842009-10-06T20:34:00.002-04:002009-10-06T21:26:56.642-04:00And onto the News...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/SsviWkA-srI/AAAAAAAAAMg/GSMfLGEpyEs/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/SsviWkA-srI/AAAAAAAAAMg/GSMfLGEpyEs/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5389650256331715250" border="0" /></a><br /><span style="font-family: trebuchet ms;font-size:85%;" ><br />I decided to take a break from recipe writing and discussion tonite to bring you some food-related updates and interesting tidbits. First off, one of the most impressive that I have seen, is that the<span style="color: rgb(102, 0, 0); font-weight: bold;"> LA Times</span> is on board with Vegan MoFo! Each day they are posting new vegan recipes from their test kitchen on their <a href="http://latimesblogs.latimes.com/dailydish/vegan-month-of-food/">Daily Dish Blog</a>. I never thought I would see a large newspaper acknowledge an event like this, no matter how impressive (and it is impressive) by joining in on the mayhem. What a great way to spread the word of vegan cooking to the masses! I will definitely be trying a few of these recipes and reporting on them in the upcoming weeks (or maybe in November... can we roll Vegan MoFo over onto another month?)</span><span style="font-size:85%;"><span style="font-family: trebuchet ms;">. Now if only we could get </span><a style="font-family: trebuchet ms;" href="http://bitten.blogs.nytimes.com/?ref=dining">Mark Bittman</a><span style="font-family: trebuchet ms;"> in on the Vegan MoFo goodness...</span><br /><br /><span style="font-family: trebuchet ms;">For the second bit of news, the </span><a style="font-family: trebuchet ms;" href="http://redbeetsrock.blogspot.com/2009/10/autumn-massaman-curry.html">Autumn Massaman Curry</a><span style="font-family: trebuchet ms;"> that I posted about a few days back made it onto the roundup over at </span><span style="color: rgb(102, 0, 0); font-family: trebuchet ms;">Vegan MoFo Headquarters International </span><span style="font-family: trebuchet ms;">over the weekend. Check out the </span><a style="font-family: trebuchet ms;" href="http://veganmofo.wordpress.com/">main page</a><span style="font-family: trebuchet ms;">, to read about what the MoFo Moderators are digging on our blogs. </span><br /><br /><span style="font-family: trebuchet ms;">And lastly, because I don't feel satisified unless I have written enough to fill a book, the survey that has been going around the MoFo blogs recently:</span><br /><br /><span style="font-family: trebuchet ms;">1. Favorite non-dairy milk?</span><br /><span style="font-family: trebuchet ms;">Almond Breeze, plain, followed by hemp milk.</span><br /><br /><span style="font-family: trebuchet ms;">2. What are the top 3 dishes/recipes you are planning to cook?</span><br /><span style="font-family: trebuchet ms;">creative squash dishes, enchiladas, and home-made pasta.</span><br /><br /><span style="font-family: trebuchet ms;">3. Topping of choice for popcorn?</span><br /><span style="font-family: trebuchet ms;">A wee bit of melted earth balance with sea salt.</span><br /><br /><span style="font-family: trebuchet ms;">4. Most disastrous recipe/meal failure?</span><br /><span style="font-family: trebuchet ms;">Ugh, Kitchen Sink Curry. The first and only time I ever threw an entire meal into the garbage.</span><br /><br /><span style="font-family: trebuchet ms;">5. Favorite pickled item?</span><br /><span style="font-family: trebuchet ms;">Green tomatoes from Guss'.</span><br /><br /><span style="font-family: trebuchet ms;">6. How do you organize your recipes?</span><br /><span style="font-family: trebuchet ms;">Cookbooks get alphabetized, and articles get archived in google docs.</span><br /><br /><br /><span style="font-family: trebuchet ms;">7. Compost, trash, or garbage disposal?</span><br /><span style="font-family: trebuchet ms;">Compost AND trash.</span><br /><br /><span style="font-family: trebuchet ms;">8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?</span><br /><span style="font-family: trebuchet ms;">bananas, avocado, carrots.</span><br /><br /><span style="font-family: trebuchet ms;">9. Fondest food memory from your childhood?</span><br /><span style="font-family: trebuchet ms;">Making chocolate chip cookies every Thursday nite at my neighbor's house.</span><br /><br /><span style="font-family: trebuchet ms;">10. Favorite vegan ice cream?</span><br /><span style="font-family: trebuchet ms;">Luna and Larry's Coconut Bliss! And of course, Lula's and Stogo, for the local NYC market.</span><br /><br /><span style="font-family: trebuchet ms;">11. Most loved kitchen appliance?</span><br /><span style="font-family: trebuchet ms;">Lately it has been my blender.</span><br /><br /><span style="font-family: trebuchet ms;">12. Spice/herb you would die without?</span><br /><span style="font-family: trebuchet ms;">Basil!</span><br /><br /><span style="font-family: trebuchet ms;">13. Cookbook you have owned for the longest time?</span><br /><span style="font-family: trebuchet ms;">Even though I hate using it, How It All Began by Sarah Kramer. I am loathe to part with it just because I feel as if it spawned the modern vegan movement in the younger generation.</span><br /><br /><span style="font-family: trebuchet ms;">14. Favorite flavor of jam/jelly?</span><br /><span style="font-family: trebuchet ms;">Blueberry or Cherry.</span><br /><br /><span style="font-family: trebuchet ms;">15. Favorite vegan recipe to serve to an omni friend?</span><br /><span style="font-family: trebuchet ms;">Home-made gnocchi.</span><br /><br /><span style="font-family: trebuchet ms;">16. Seitan, tofu, or tempeh?</span><br /><span style="font-family: trebuchet ms;">Tempeh, followed by seitan.</span><br /><br /><span style="font-family: trebuchet ms;">17. Favorite meal to cook (or time of day to cook)?</span><br /><span style="font-family: trebuchet ms;">Dinner most days, brunch when asked.</span><br /><br /><span style="font-family: trebuchet ms;">18. What is sitting on top of your refrigerator?</span><br /><span style="font-family: trebuchet ms;">Fruit and scissors.</span><br /><br /><span style="font-family: trebuchet ms;">19. Name 3 items in your freezer without looking.</span><br /><span style="font-family: trebuchet ms;">Basil, Flour, and Coffee. Says a lot.</span><br /><br /><span style="font-family: trebuchet ms;">20. What's on your grocery list?</span><br /><span style="font-family: trebuchet ms;">Depends on what the CSA brings, but tomatoes and fruit are weekly staples. Other things change by the week.</span><br /><br /><span style="font-family: trebuchet ms;">21. Favorite grocery store?</span><br /><span style="font-family: trebuchet ms;">Whole Foods receives a weekly visit, and usually Trader Joe's does too. Also, the Union Square Greenmarket, especially for the herbs!</span><br /><br /><span style="font-family: trebuchet ms;">22. Name a recipe you'd love to veganize, but haven't yet.</span><br /><span style="font-family: trebuchet ms;">Cannolis! Real, Italian, Cannolis! (And I'm Italian so I can say that).</span><br /><br /><span style="font-family: trebuchet ms;">23. Food blog you read the most (besides Isa's because I know you check it everyday). Or maybe the top 3?</span><br /><span style="font-family: trebuchet ms;">Right now... probably Swell Vegan or CHOW.</span><br /><br /><span style="font-family: trebuchet ms;">24. Favorite vegan candy/chocolate?</span><br /><span style="font-family: trebuchet ms;">If I had ever tried a go max bar, I would probably say that, but I haven't so, I'll have to say super rich dark chocolate from the likes of Green and Blacks or Mast Brothers.</span><br /><br /><span style="font-family: trebuchet ms;">25. Most extravagant food item purchased lately?</span><br /><span style="font-family: trebuchet ms;">A 3-dollar persimmon the other day at Whole Foods. It was a lite cooking needs week, so extra fun things took over.</span><br /><br /><span style="font-family: trebuchet ms;">26. Ingredients you are scared to work with?</span><br /><span style="font-family: trebuchet ms;">For some reason I feel like I will always mess up agar. But Frank is laughing because he knows that the real answer is slimy white things, like tofu and oatmeal.</span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com1tag:blogger.com,1999:blog-1477374908824983331.post-20658875013360963452009-10-05T21:04:00.004-04:002009-10-05T21:55:41.424-04:00Exotic Foods: Daikon Radish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/SsqXsxDfsvI/AAAAAAAAAMQ/nSWu6WTPHHA/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/SsqXsxDfsvI/AAAAAAAAAMQ/nSWu6WTPHHA/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5389286699440255730" border="0" /></a><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">As I have mentioned in prior posts, Frank and I joined a CSA this year, and we have been cooking primarily with what we receive each week in our haul. This is only the second time we walked away with Daikon Radishes, </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">something I find a bit challenging to work with. Many people are familiar with daikons being used in raw green salads, or being turned into kimchi. I don't necessarily want to make a condiment with my CSA vegetables, so both times I have managed to incorporate them into main-dish items. Daikon radishes are low in ca</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.becomingwhole.typepad.com/photos/uncategorized/2007/08/05/daikon.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 322px; height: 188px;" src="http://www.becomingwhole.typepad.com/photos/uncategorized/2007/08/05/daikon.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">lories and high in fiber, as shown in the detailed nutrition breakdown <a style="font-family: trebuchet ms;" href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2607/2">here </a><span style="font-family:trebuchet ms;">. Rebecca Wood, on her <a href="http://rwood.com/">website</a>, states,<br /><span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" >'</span></span></span></span><span style="font-family: trebuchet ms; color: rgb(102, 0, 0);font-size:85%;" >Daikon cleanses the blood, promotes energy circulation and increases the metabolic rate. It contains diuretics, decongestants and, in terms of phytochemicals, the digestive enzymes diastase, amylase and esterase. This makes it a primary ingredient in a great variety of home remedies.</span><span style="font-family: trebuchet ms; color: rgb(102, 0, 0);font-size:85%;" > Regular use of daikon helps prevent the common cold, flu and respiratory infections. Daikon treats hangovers, sore throats, colds and edema, and it helps cleanse the kidneys and decongest the lungs. This restorative vegetable also has anticarcinogenic properties'.</span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"><br />Pretty amazing, right? Imagine pairing this with dandelion greens in the same meal! I am sure that many of you have had your hands on daikon and not been quite sure what to do with them, so I would like to share what Frank and I have done.</span></span></span><br /></div><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;">The first dish that we made a couple of months back was the Shredded Parsnip and Beet salad from <a href="http://www.theppk.com/">Veganomicon</a> by Isa Chandra Moskowitz and Terry Hope Romero, subbing in daikon for the parsnip. While parsnips are sweeter than daikon, the spicy daikon paired with earthy red beets and a sweet pineapple viniagrette was a great mid-summer all raw meal, as we made fresh pineapple juice for the dressing. We paired this with salad greens as well. I think that adding in walnuts or pecans would also be a wonderful addition to this salad. Imagine if you actually put in the parsnip too!<br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SsqgtsdBSRI/AAAAAAAAAMY/_z7GHaF1JsM/s1600-h/IMG_0702+crop.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 286px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SsqgtsdBSRI/AAAAAAAAAMY/_z7GHaF1JsM/s320/IMG_0702+crop.jpg" alt="" id="BLOGGER_PHOTO_ID_5389296610989656338" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Tonite, Frank had the </span><span style="font-family:trebuchet ms;">pleasure of cooking a daikon-based meal without me around to be the horrible backseat chef</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> that I am, and the results were great. I recently purchased <a href="http://globalvegankitchen.com/">Vegan Fire and Spice</a> by Robin Robertson, so we adapted her Asparagus Daikon Salad and made Broccoli-Daikon Salad served with bulgur. Frank </span><span style="font-family:trebuchet ms;">inadvertently increased the cayenne pepper to 1 tsp for a double portion of the salad versus 1/2 tsp, but probably because it was paired with bulgur, the salad was not overly spicy. The daikon in this dish is simply cut and mixed in with the steamed broccoli, so everything comes together quickly for nites when a short cooking and eating time is needed.</span></span> <span style="font-size:85%;"><span style="font-family: trebuchet ms;">As you can see, it looks very beautiful in a red bowl! Simple and nourishing, this was a wonderful, quick early fall dish. When spring arrives and asparagus is less expensive, we will definitely try it as it was written in the book. </span></span><br /><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">And don't think that you only have to eat daikon radish raw! It can be cooked into numerous Asian dishes, becoming tender and flavorful when treated this way. Here's to experimentation in the kitchen!</span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com3tag:blogger.com,1999:blog-1477374908824983331.post-25840055514086635122009-10-02T22:33:00.007-04:002009-10-03T10:20:20.421-04:00Autumn Massaman Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/Ssa4cIqmEiI/AAAAAAAAALg/iyXmYqVYX9o/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 47px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/Ssa4cIqmEiI/AAAAAAAAALg/iyXmYqVYX9o/s200/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5388196797697364514" border="0" /></a><span style="color: rgb(102, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Welcome to the second VeganMoFo post this month. Since I posted bright and early (or late) on Thursday morning, I essentially had the day 'off' yesterday. I have done a bit of thinking about topics I would like to feature during VeganMoFo, and you will be seeing one, using the abundance of autumn and winter squash, in a minute. Each week I will feature a different winter squash and my recipe / adaptation used for it. This week, I bring to you the humble white acorn squash. Yes, you read right. WHITE acorn squash. Frank and I saw it on sale at the grocery and were intrigued. It had a pale white skin and, as seen below, looks beautiful.<br /><br /></span><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.thedailygreen.com/cm/thedailygreen/images/20/acorn-squash-market-lg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 385px; height: 301px;" src="http://www.thedailygreen.com/cm/thedailygreen/images/20/acorn-squash-market-lg.jpg" alt="" border="0" /></a><span style="color: rgb(102, 0, 0);font-size:85%;" > <span style="font-family:trebuchet ms;">Since October has come in full force this week, we both have been craving warm, nourishing foods and decided that a nice Massaman curry that included the squash would fill the job. However, I wanted to preserve the gorgeous paleness of this squash, so I decided to roast it and use it as a serving vessel for our side grain. When roasted the squash yellows in color a bit, and is creamy and mild in taste. The curry sauce was made from a combination of a Massaman paste, coconut milk, almond milk, and tamarind paste. Other delicious early fall vegetables- bok choy, cauliflower, Japanese turnips and peppers, rounded out the dish.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/SsddU0-G75I/AAAAAAAAALw/lGc5JyMkO8c/s1600-h/IMG_0701_1024.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 224px; height: 320px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/SsddU0-G75I/AAAAAAAAALw/lGc5JyMkO8c/s320/IMG_0701_1024.JPG" alt="" id="BLOGGER_PHOTO_ID_5388378091569999762" border="0" /></a><span style="font-family: trebuchet ms; font-weight: bold;">Autumn Massaman Curry</span><br /><br /><span style="font-size:85%;"> <span style="font-weight: bold; font-style: italic; color: rgb(0, 0, 0);font-family:trebuchet ms;" >For the squash:</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />1 medium white acorn squash, cut in half width-wise and seeded</span> <span style="font-weight: bold; font-style: italic;font-family:trebuchet ms;" ><br /><br /><span style="color: rgb(0, 0, 0);">For the grain:</span></span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />1 c. grain of your choice</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />2 c. water</span> <span style="font-weight: bold; font-style: italic;font-family:trebuchet ms;" ><br /><br /><span style="color: rgb(0, 0, 0);">For the curry:</span></span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />4 Tbsp Massaman curry paste </span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />1 can lite coconut milk</span><br /><span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" >1 c. plain almond milk</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />3 Tbsp tamarind paste</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />2 Tbsp sugar</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />3/4 lb. cauliflower</span><br /><span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" >6 medium-sized Japanese turnips</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />1 red bell pepper</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />1 small bunch bok choy</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />1 4 oz can sliced bamboo shoots</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />Cilantro, for garnish (optional)</span> <span style="font-weight: bold; font-style: italic;font-family:trebuchet ms;" ><br /><br /><span style="color: rgb(0, 0, 0);">Directions:</span></span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br />First, we will make the curry sauce. Place all ingredients in a blender, and mix until emulsified. Taste for balance- massaman should be spicy, sweet, and tangy all at the same time, due to the combination of ingredients. If you taste more of one ingredient (such as tamarind), increase a bit of the others.</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br /><br />Next, pre-heat oven to 400 degrees and set 2 cups of water to boil. When ready, place squash face down in a small baking dish in the oven. Add your grain to the water and let simmer as well. Both will cook for about 35 - 40 minutes.</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br /><br />While the squash and grain are cooking, prepare your vegetables, cutting all into small-medium sized pieces. Place cauliflower and Japanese turnips into a large pan with water, and simmer until tender, about 10-15 minutes. Remove from heat, drain, return to pan, and add remaining vegetables and curry sauce. Place on medium heat and simmer for another 15 minutes, or until bok choy stems are juicy and tender. </span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" >As each item (grain, squash, curry) finishes cooking, remove from heat.</span> <span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br /><br />To serve, spoon curry into a wide shallow bowl, and place acorn squash half in the center. Place your grain in the center of the acorn squash and sprinkle chopped cilantro over the entire dish. Enjoy!</span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-80507868186197832192009-10-01T00:01:00.000-04:002009-10-01T00:02:58.135-04:00Vegan Mofo!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SsPtdLfSI-I/AAAAAAAAALQ/RvwKp7fKUJI/s1600-h/3930562108_f07c8dec17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 75px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SsPtdLfSI-I/AAAAAAAAALQ/RvwKp7fKUJI/s320/3930562108_f07c8dec17.jpg" alt="" id="BLOGGER_PHOTO_ID_5387410664821236706" border="0" /></a><br /><span style="font-family: trebuchet ms;"><span style="font-size:85%;">Greetings and Salutations! I inadvertently took the summer off from writing, which I do regret. Between vacations and birthday parties, piano lessons starting up again and more work getting thrown in, August and September were hectic, to say the least. But! I am back! And with a vengance. In order to kick-start good habits and jump into the swing of things, I have decided to take place in the third edition of VeganMoFo, a month long participatory event in which bloggers from across the globe (!) will be writing about veganism and vegan food every day. The goal is to great a huge network of vegan blogs all over, and to turn others who may not be familiar with veganism or awesome vegan food, in</span></span><span style="font-family: trebuchet ms;"><span style="font-size:85%;">to vegan food dabblers (if not lovers).</span></span><span style="font-family: trebuchet ms;"> </span><span style="font-family: trebuchet ms;font-size:85%;" >To get into the spirit of things some of the NYC-based bloggers met up tonite for dinner at Lan Cafe and dessert at Stogo. Unfortunately I was only able to get to Stogo, and at the tail end of things at that, but who can turn down vegan ice cream, even when it's all of 55-60 degrees outside? Not me, says me. On the way to Stogo, my roommate Rachael and I made up advertisement songs for Stogo using old go-go themed 60s' songs such as 'Go Go Gorilla' (Stogo Gorilla) and 'Going to a Go-Go' (Going to a Stogo). Ha ha ha. And if that weren't enough, my ice cream high (a mix of salted caramel pecan and fudge brownie) has allowed me to decide that starting off Vegan MoFo with a picture of my vegan refrigerator is a beautiful way to begin. Here it is below:</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/SsP3wJklJoI/AAAAAAAAALY/5dVj3Wlkfy4/s1600-h/007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 256px; height: 320px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/SsP3wJklJoI/AAAAAAAAALY/5dVj3Wlkfy4/s320/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5387421985840375426" border="0" /></a><span style="font-family: trebuchet ms;font-size:85%;" ><br />Vegan Refrigerator is quite decorated, mainly with cards and pictures of things my friends or I have been involved in. The postcards on the bottom are from my friend Charles' label <a href="http://www.myspace.com/killerdillerrecords">Killer Diller Records </a>(which is the home of fine music), and<a href="http://luxuriamusic.com/"> luxuriamusic.com</a> is a fine internet radio station playing you garage, tropicalia, power pop, etc etc. Of course, we have the pig woof flier to remind you that pigs are friends, not food. Vegan Refrigerator will be providing fresh vegetables and other sundries for me to write about over the next month, so stay tuned!</span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-13560691382923193182009-07-30T22:07:00.007-04:002009-07-30T23:35:09.423-04:00Summer Squash Tart<span style="color: rgb(153, 0, 0);"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">As I have been talking about, Frank and I were rolling in summer squash for a few weeks thanks to the CSA. Unfortunately, I lost the photos of one of my squash-based dinners, but if you have not tried pan-searing pattypan squash slices and topping them with mint chutney, I really think that you should. Simply heat up a large skillet over high heat, and place slices of squash in the pan. Let them cook until the pan-facing side chars; flip over and repeat for the other side. The pan searing really brings out the sweetness of the pattypan squash, and the mint chutney compliments the squash very nicely.<br /><br />Luckily, I did not lose the pictures to a lovely tart that I created with yellow squash, basil, white beans, and phyllo dough. It was like a light, flaky pizza, and everyone who has tried this has sent along their praises. The best part is that this dish is that it is relatively easy, allowing you to sit back and have a cocktail while it bakes.</span></span></span><br /><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/SnJhYIq3slI/AAAAAAAAAIU/b5LqjgvgPl8/s1600-h/006.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SnJhYIq3slI/AAAAAAAAAIU/b5LqjgvgPl8/s320/006.JPG" alt="" id="BLOGGER_PHOTO_ID_5364457173423731282" border="0" /></a></div><span style=";font-family:trebuchet ms;font-size:130%;" >Summer Squash Tart</span><br /><br /><span style="font-style: italic; color: rgb(0, 0, 0); font-weight: bold;font-family:trebuchet ms;font-size:85%;" >Ingredients</span><span style="font-style: italic; color: rgb(0, 0, 0); font-weight: bold;font-family:trebuchet ms;" >:</span><span style="font-size:85%;"><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >2-3 Tbsp olive oil</span></span><span style="font-size:85%;"><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >6 sheets phyllo dough</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >1 can white beans, drained</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >Juice of 1 lemon</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >3/4 c. basil, chopped</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >1 Tbsp. cornstarch</span></span><span style="font-size:85%;"><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >1 small summer squash, sliced thinly</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >1 small shallot, sliced</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >1/2 red pepper, chopped finely</span></span><br /><br /><br /><span style="font-style: italic; color: rgb(0, 0, 0); font-weight: bold;font-size:85%;" >Directions:</span><br /><span style="font-size:85%;"><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >Preheat oven to 350 degrees.</span><br /><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >Puree white beans, lemon juice, cornstarch, and basil in food processor until smooth, adding a bit of water if needed. Set aside when finished.</span></span><br /><br /><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">Now to work with phyllo! Take 2 sheets of dough and place in a 9x11 pan. Brush with a bit of olive oil all over, working dough into corners of pan. Repeat twice more, with 2 sheets each time. You should have overlap on the edges and sides of pan- this will be rolled down at the end. Spread the white bean-basil mixture over the phyllo as you would a sauce; make sure the layer is uniformly thick. Top with slices of yellow squash, overlapped and placed in rows. Sprinkle chopped pepper and sliced shallots on the squash, and dust with a bit of sea salt. Roll down the edges of phyllo to create a crust, and brush with olive oil.</span><br /><br /><span style="font-family:trebuchet ms;">Place in oven and bake for 45 minutes - 1 hour, or until filling is set and crust lightly golden.</span><span style="font-family:trebuchet ms;"> Serve warm or chilled. I found that this tasted better after sitting in the refrigerator for a few hours, if not overnite.</span></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w8x2SWbcJpo/SnJiEqFbKvI/AAAAAAAAAIc/HRLRlRNPu4c/s1600-h/010.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_w8x2SWbcJpo/SnJiEqFbKvI/AAAAAAAAAIc/HRLRlRNPu4c/s320/010.JPG" alt="" id="BLOGGER_PHOTO_ID_5364457938307721970" border="0" /></a>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-29467040784764973392009-07-20T21:56:00.006-04:002009-07-20T22:34:03.180-04:00Squash Soup, Hot or Cold<div style="text-align: center;"><br /></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">It always seems as if the week goes by so quickly when it comes to updating! However, I am back with a new post and a new recipe that, I found out as the week went on, only gets better with age. With the abundance of zucchini and yellow squash that we had last week, I used it in a few dishes. This particular soup was inspired by one that I was lucky enough to have at </span><a href="http://www.angelicakitchen.com/"><span class="Apple-style-span" style="font-size: small;"> Angelica Kitchen</span></a><span class="Apple-style-span" style="font-size: small;"> recently. It was their special of the day: a squash, corn, and jalapeno bisque, and it was absolutely amazing. While my version did not taste *quite* the same, it still received rave reviews from Frank. And as the week went on and leftovers gathered, it was also very delightful chilled, perfect for the warm, humid weather that we have been having. But before I give you the recipe, I wanted to share with you all a fantastic-sounding event that I will be attending on Wednesday evening. Gena of </span><a href="http://www.choosingraw.com/"><span class="Apple-style-span" style="font-size: small;">Choosing Raw </span></a><span class="Apple-style-span" style="font-size: small;">is involved in an organization called </span><a href="http://beamgreen.com"><span class="Apple-style-span" style="font-size: small;">Beam Green</span></a><span class="Apple-style-span" style="font-size: small;">, which aims to spearhead the green movement to reach all the way down to the smallest of children. The group meets once per month at Tavern on the Green, and always has an exciting line-up of speakers and presentations. The invitation was extended to readers/bloggers of Choosing Raw, and I am very excited to be attending. I will report back, don't worry. Please check out Gena's fantastic blog, and also the Beam Green website in the links above. Now for soup!</span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#660000;"><b>Squash, Corn, and Jalapeno Soup</b></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">2 medium sized summer squash(I used 1 zucchini and 1 goldenrod)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">4 ears corn on the cob</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">2-3 japalenos, depending on your spice preference</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">2 cloves garlic</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">2 shallots</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp. cumin</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">1 tbsp olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">4 cups water</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">1/2 Tbsp. white miso</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><i><span class="Apple-style-span" style="font-size: small;">Directions:</span></i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">Slice corn off of three ears of corn, and set aside. Next, Mince garlic, slice shallots, and peppers. Seed at least one of the jalapenos. Leave seeds in the others depending on how much heat you can tolerate. Heat oil in a medium dutch oven, and add shallots, garlic and peppers. While these are cooking, halve squash lengthwise, and cut into</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;"> chunks. Since this soup will be pureed, size does not really matter here. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">When the shallots are soft, add in cumin and squash, stirring to coat. Cook for 2 minutes, and add in 4 cups of water and corn, and bring to a simmer, cooking for another 30 minutes. While the vegetables are cooking, cut off the corn from the remaining cob. This will be reserved for later. Your soup will look somewhat like this:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SmUm8eeLCWI/AAAAAAAAAHc/E8XxGwUAJ8Q/s320/IMG_0294.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360733751868066146" /><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size: small;">Turn off the heat and allow soup to cool for 10 - 15 minutes. Stir in miso (never place miso into boiling liquid as it kills the beneficial properties of the miso), and blend the soup either with an immersion blender or in a regular blender, taking care to place only small batches of soup in the blender at a time. Transfer into a serving bowl, and add in remaining raw corn. The corn will be crunchy, fresh, and sweet; a nice contrast to the smooth soup. Save some corn for garnish on top.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/SmUn4WpPLqI/AAAAAAAAAHk/Ctx-9egY4yc/s320/IMG_0297.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360734780559142562" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-19286232268064192372009-07-14T20:51:00.008-04:002009-07-14T21:50:41.267-04:00Frozen Treats<span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Summer has finally decided to show its face here in Brooklyn, and it is most welcomed! I officially have a sunglasses line on my nose, and I don't even ascribe to the idea of donning tanned skin. So in celebration of summertime and the living being easy, I present to you two things: </span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">one, a creation of my own, and the other, a review of <span style="font-weight: bold;">Tempt</span> Hemp Milk ice cream by Living Harvest, which I found quite unexpectedly on Sunday afternoon. First up, My own frozen creations. This recipe was inspired by my aunt's peanut butter balls. If she were 30 years younger, I think Frank would leave me for her and her peanut butter balls alon</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">e. Wanting something with peanut butter and chocolate, but not wanting a frozen chocolate shell, I devis</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">ed the following:</span></span></span><br /><br /><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(0, 0, 0);font-size:130%;" >Chilled Peanut Butter Truffles</span></span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">1/4 C. Peanut Butter ( I used natural salted chunky PB)</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">3 Tbsp. Powdered Sugar</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Cocoa Powder for rolling<br /></span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-style: italic;">Directions:</span><br />Mix together peanut butter and powdered sugar in a small bowl until fully combined. The mixture should stiffen and gather all excess sugar and peanut butter from the sides of the bow</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">l, as s</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">een in this not-quite-attractive picture:</span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/Sl01MM-jDFI/AAAAAAAAAHU/4q3sD26hgFg/s1600-h/IMG_0247.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/Sl01MM-jDFI/AAAAAAAAAHU/4q3sD26hgFg/s320/IMG_0247.JPG" alt="" id="BLOGGER_PHOTO_ID_5358497615399029842" border="0" /></a><br /><span style="font-size:85%;"><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;">Next, fill a separate bowl with cocoa powder, and take small chunks of the mixture (abou</span></span></span><span style="font-size:85%;"><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;">t 1-2 tsps), rolling into a ball. </span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Roll the peanut butter ball in the cocoa powder and place on a plate cov</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">ered with a sheet of waxed paper or parchament. Since the peanut butter will be warm, the cocoa will be absorbed into the ball, making a chocolate layer, as seen here:</span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w8x2SWbcJpo/Sl00no3rXzI/AAAAAAAAAHM/g3_UWfmC51k/s1600-h/IMG_0251.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_w8x2SWbcJpo/Sl00no3rXzI/AAAAAAAAAHM/g3_UWfmC51k/s320/IMG_0251.JPG" alt="" id="BLOGGER_PHOTO_ID_5358496987231248178" border="0" /></a><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/Sl0w1UF3ryI/AAAAAAAAAGs/5JynMNlkKLY/s1600-h/IMG_0251.JPG"><br /></a><div style="text-align: left;"><span style="color: rgb(153, 0, 0);"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Freeze the truffles for about 15 minutes, or until well chilled. Roll in coc</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">oa powde</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">r again, which will allo</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">w for a proper 'dusting' of cocoa to be present on the outside, and re-freeze. Please note that these are best frozen, as they do not get rock hard, and the cocoa powder remains in</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">-tact, as seen in the first photo. If they are simply refrigerated, the cocoa may be absorbed again. </span></span></span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">The recipe yields 10</span></span><span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;"> - 12 truffles.</span></span><br /><br /></div><span style="color: rgb(153, 0, 0); font-weight: bold;font-size:100%;" ><span style="font-family:trebuchet ms;">ENJOY!</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/Sl0zwpoSzDI/AAAAAAAAAHE/RRgliSVVsjg/s1600-h/IMG_0261.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/Sl0zwpoSzDI/AAAAAAAAAHE/RRgliSVVsjg/s320/IMG_0261.JPG" alt="" id="BLOGGER_PHOTO_ID_5358496042542353458" border="0" /></a><br /><br /></div><span style="font-weight: bold; color: rgb(0, 0, 0);font-family:trebuchet ms;" >Part Two, Ice Cream!</span><br /><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Your resident vegans, Christina and Frank, went to see Mission o</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">f Burma (who wer</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">e fantastic!) by the East River waterfront in our neighborhood Sunday afternoon, and walking back decided that it was the perfect warm day for an ice cream finish to dinner. So we stopped at one of our local health stores on the way home to peru</span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w8x2SWbcJpo/Sl0th9AtWdI/AAAAAAAAAGU/Dku-7ub8Ncc/s1600-h/liv-fdmintchip.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 154px; height: 189px;" src="http://4.bp.blogspot.com/_w8x2SWbcJpo/Sl0th9AtWdI/AAAAAAAAAGU/Dku-7ub8Ncc/s200/liv-fdmintchip.jpg" alt="" id="BLOGGER_PHOTO_ID_5358489192977226194" border="0" /></a><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">se our options. We had almost decided on a coconut-milk based ice cream, when lo and behold, I spied MORE selections in another freezer case, namely a very enticing Hemp Milk ice cream called <span style="font-weight: bold;">Tempt</span>, made by Living Harvest Foods, sole makers of the hemp milk that you find on your store shelves. Always being one to go for the unusual in life, this sighting immediately made me put down the coconut milk version that I held in my hand. Tempt comes in Vanilla Bean, Chocolate Fudge, Coconut-Lime, Coffee-Biscotti, and Mint Chip, all of which were present in the very freezer case that we were standing in front of. I was intrigued by the Coffee Biscotti flavor, but Frank is not a java lover. However, we both enjoy mint and chocolate, so Mint Chip it was! I must say that I was very impressed with this product. The ice cream was smooth and very delicious, and th</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">e flavorings were well-balanced. The chocolate pieces were soft and not crunch</span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">y, as in some ice </span></span></span><span style="color: rgb(153, 0, 0);"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">creams; it reached a nice, semi-soft consistency with about 20 minutes of thaw time; and did not melt all over as we ate it. I think that everyone needs <span style="font-weight: bold;">Tempt</span> in their freezers this summer, it's very impressive!<br /><br />--CG<br /><br />Music for Frozen Treats: Mission of Burma, any and everything you can find. Of course, it's best live...<br /></span></span></span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-89195563217021002722009-07-12T14:47:00.005-04:002009-07-12T15:51:44.515-04:00CSA Goods, and Mango-Cilantro Stir-fry for a Lazy Sunday Afternoon<span style="font-size:85%;"><span style="font-family:trebuchet ms;">I know that I have mentioned how I enjoy menu planning from what vegetables we get in the CSA every week, so I thought that I would start sharing with all of you what vegetables we recieve, and the menu that is planned to go with them. Yesterday's batch consisted of:<br /></span></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1 Lb. squash</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">8 leaves kale</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1 head lettuce</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">6 radishes with greens</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">2 cucumbers</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">8 scallions</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">6 Chioggia beets</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Parsley</span></span><br /></div><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Menu ideas include: Squash-Corn soup; Roasted beets and pattypan with pilaf; raw tomato salad; green vegetable toss; summer squash phyllo pockets. Since we still had last weeks' squash offering left over, we'll be using a lot of it this week. Now that I have tempted you with this weeks' recipes, let me share one with you from last week.<br /><br />I wish that I had pictures to share today of the recipe I am about to discuss, but in all honestly, this meal definitely tasted better than</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1399/552611048_b0daf58fe5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 152px; height: 203px;" src="http://farm2.static.flickr.com/1399/552611048_b0daf58fe5.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> it looked. Frank and I often tend to put together some sort of 'stir-fry' dish about once a week or so, largely to get a complete meal filled with greens, vegetables, and beans. One of the first vegetables that we received in our CSA share this sum</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">mer were Japanese Turnips (Hakurei), as shown to the left. These are mild, tender turnips that usually are pickled or eaten raw. Having seen *a* mention of them being cooked, Frank and I have cooked with them every time they have come to us, and these turnips have turned into one of my new favorite vegetables. They are tender and sweet when cooked, with a great juicy bite to them. The Japanese turnips have been coming with their equally delicious edible greens still attached, which we use in the dish they are cooked in. Using garlic scapes in place of traditional garlic adds a lovely flavor and also takes the place of a more traditional gre</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">en bean. In my desire to change our usual stir-fry seasonings a bit, I decided to create a cilantro-lime sauce, and to add mangoes in.</span><span style="font-family:trebuchet ms;">..</span></span><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" ><br /></span><span style="font-size:130%;"><br /></span><div style="text-align: left;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Mango-Cilantro Stir-Fry</span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1 - 2 Tbsp oil, and water as needed</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">4 garlic scapes, sliced into 1-inch pieces</span> </span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">6 medium Japanese turnips, cubed (8ths), greens removed and reserved</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">2 heads baby Bok Choi</span> </span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">6 oz. sugar snap peas</span> </span><br /></div><span style="font-size:85%;"><span style="font-family:trebuchet ms;">6 oz. mung bean sprouts</span> </span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">2 medium sized mangoes, cubed</span> </span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1 1/2 c. chopped cilantro</span> </span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Juice of 3 limes</span> </span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">dash cayenne pepper</span></span><br /><span style="font-size:85%;"><br /><span style="font-style: italic; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Directions:</span> <span style="font-family:trebuchet ms;">Heat oil in large dutch oven over medium high heat, and place garlic scapes and japanese turnips in, turning to coat. Add a bit of water to steam, and cook vegetables for 10 minutes, or until turnips begin to tenderize. Add liquid as needed so that the vegetables do not stick. </span> <span style="font-family:trebuchet ms;"><br /><br />While these vegetables are cooking, make the sauce. Place all ingredients in a food processor and process until smooth. The consistency should be less paste-like and more salad-dressing like. If there is not enough liquid, add in water, one tablespoon at a time.</span> <span style="font-family:trebuchet ms;"><br /><br />Add all of the greens into the large pot, and cook down, 5 - 7 minutes. When there is room in the pan, add in the peas, bean sprouts, and cilantro sauce. Cook for another 5 minutes, and add in mango. Stir everything a few times to warm and distribute the mango, and remove from heat. </span> <span style="font-family:trebuchet ms;">Serve with rice or your favorite grain / noodle.<br />--CG<br /></span> </span>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0tag:blogger.com,1999:blog-1477374908824983331.post-91456515761878820012009-07-08T21:03:00.007-04:002009-07-09T22:28:41.168-04:00Stuffed Kale Rolls and Basil Polenta with Chile Tomato Sauce<span style="color: rgb(204, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">Frank and I decided to join a CSA this year. We chose the East Williamsburg CSA near us in Brooklyn, and we have been receiving amazing, tasty vegetables every week. Part of the fun of it (for both of us I hope) is the ways in which we have to be creative in menu planning and creating meals. This week we scored 10 huge, beautiful leaves of Lacinato Kale. Having just had a raw kale salad last week (recipe to come, don't worry), and noting how the large leaves reminded me of collards or chard, which I am fond of stuffing, I decided that stuffed kale was making it onto the menu.<br />For the Kale Rolls, I modified the BBQ Collard Rolls in <i>Veganomicon</i>, substituting kale (obviously), black beans and my own sauce in the filling. We also had some basil-studded polenta left over, so that made the cut as well.</span><br /></span><span style="color: rgb(204, 0, 0);font-family:trebuchet ms;font-size:85%;" ><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(0, 0, 0);">Stuffed Kale Rolls and Basil Polenta with Chile Tomato Sauce</span></span></span><span style="color: rgb(204, 0, 0);font-size:85%;" ><br /><span style="font-family:trebuchet ms;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/SlVKUG1__GI/AAAAAAAAAF8/ENHpMXkbnFY/s1600-h/IMG_0244.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/SlVKUG1__GI/AAAAAAAAAF8/ENHpMXkbnFY/s320/IMG_0244.JPG" alt="" id="BLOGGER_PHOTO_ID_5356269041122016354" border="0" /></a><br /><span style="color: rgb(204, 0, 0);font-size:85%;" ><span style="font-style: italic;font-family:trebuchet ms;" >For the sauce:</span><span style="font-family:trebuchet ms;"><br /></span></span><br /><span style="color: rgb(204, 0, 0);font-size:85%;" ><span style="font-family:trebuchet ms;">1 28 oz. can diced tomatoes</span><br /><span style="font-family:trebuchet ms;">1/2 medium Vidalia onion</span></span><span style="color: rgb(204, 0, 0);font-size:85%;" ><br /><span style="font-family:trebuchet ms;">1 small clove garlic</span><br /><span style="font-family:trebuchet ms;">1 Tbsp cumin</span><br /><span style="font-family:trebuchet ms;"> 2 tsp. marjoram</span><br /><span style="font-family:trebuchet ms;">1 dried chipotle chile, torn</span><br /><span style="font-family:trebuchet ms;">2 -3 dried small red chiles</span><br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >Directions:</span><span style="font-family:trebuchet ms;"> Place all ingredients in blender, and puree until slightly chunky. Keep refrigerated until ready to use. </span><br /><span style="font-family:trebuchet ms;"><p></p></span><br /><span style="font-family:trebuchet ms;"><p></p></span><span style="font-style: italic;font-family:trebuchet ms;" >For the polenta (make ahead):</span><br /><span style="font-family:trebuchet ms;">3 cups water</span><br /><span style="font-family:trebuchet ms;">1 cup polenta</span><br /><span style="font-family:trebuchet ms;">1/3 cup chopped basil</span><br /><span style="font-family:trebuchet ms;">dash salt</span><br /><br /><span style="font-family:trebuchet ms;"><span style="font-style: italic;">Directions</span>: Bring water to a boil in sauce pan. Add in polenta in a slow stream, and stir constantly for 20 minutes, or until spoon is hard to move and polenta pulls away from the pan. Fold in chopped basil. Place polenta in an oiled loaf pan and chill until set, 2 hours. Remove, slice, and cook. </span><br /><span style="font-family:trebuchet ms;"><p></p></span><br /><span style="font-family:trebuchet ms;"><p></p></span><span style="font-style: italic;font-family:trebuchet ms;" >For the kale rolls</span><span style="font-family:trebuchet ms;"> (adapted from Veganomicon):</span><br /><span style="font-family:trebuchet ms;">10 leaves lacinato kale, plus enough extra kale to make 4 cups chopped</span><br /><span style="font-family:trebuchet ms;">1 can black beans, drained</span><br /><span style="font-family:trebuchet ms;">8 oz baby portabella mushrooms, sliced</span><br /><span style="font-family:trebuchet ms;">4 cups chopped kale</span><br /><span style="font-style: italic;font-family:trebuchet ms;" ><p></p></span><span style="font-family:trebuchet ms;"><span style="font-style: italic;">Directions</span>: Set a large pot filled with water on the stove to boil. Meanwhile, slice mushrooms, and trim large, thick ends off of the kale and discard. Shave the veiny stem in the leaf so that it is tender when cooked. Chop extra kale. </span><br /><br /><span style="font-family:trebuchet ms;">Saute mushrooms with 1 Tbsp olive oil until soft. Add in the kale and cook for a few more minutes. Add in beans and 2 cups of tomato sauce, and cook until the liquid has thickened up nicely.</span><span style="font-family:trebuchet ms;"><br /></span><br /><span style="font-family:trebuchet ms;">By this time, your water should be boiling, or close to it. When it boils, place kale leaves in and cook for 5 - 6 minutes, or until bright green. When done, remove each leaf carefully from pot with tongs and place in a colander to cool briefly. </span><span style="font-family:trebuchet ms;"><br /></span><br /><span style="font-family:trebuchet ms;">Now to roll! take each leaf and place it on your table/cutting board. Place 2 - 3 tbsp. of filling about 2 inches from the bottom of leaf, and about 1 tbsp of filling closer to the top of leaf. Roll from the bottom up. To serve, set on plate seam side down, creating a closed shape (triangle, square, etc, depending on how many each person is eating). Place extra sauce in the open center, and top with polenta slices. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w8x2SWbcJpo/SlVLA5e4FBI/AAAAAAAAAGE/sgwlrQ1gE1M/s1600-h/IMG_0245.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_w8x2SWbcJpo/SlVLA5e4FBI/AAAAAAAAAGE/sgwlrQ1gE1M/s320/IMG_0245.JPG" alt="" id="BLOGGER_PHOTO_ID_5356269810629481490" border="0" /></a>Miss Christina Gingerhttp://www.blogger.com/profile/12493471744307953741noreply@blogger.com0